Preparation

• Cut the strawberries into quarters or slices. Place in individual crystal compote dishes or other bowl.
  Combine the egg yolks, sugar, and wine in a metal mixing bowl. Set over a pot with boiling water.
  Whisk egg yolks until thick and creamy, about 6 to 8 minutes. Stir in the Grand Marnier. Add Cool whip. Spoon zabaglione sauce over strawberries, and top with sliced almonds.