Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  8              large  egg yolks at room temperature
     2/3           cup  sugar
     3/4           cup  marsala -- warmed
                        freshly grated nutmeg to taste
                        grated zest of 2 to 4 lemons
  2               cups  heavy cream
  2              pints  strawberries -- hulled and halved
  8             ounces  slivered almonds -- toasted
                        shaved or grated bittersweet chocolate
                        for granish

Preparation:

Process the egg yolks and sugar in a food processor fitted with a metal blade until lemon-colored. Add the warm marsala very slowly through the feed tube while the machine is running. Season with the nutmeg and briefly process in the lemon zest. Transfer to the top of a double boiler set over simmering water and whisk until completely thickened. Taste and add more sugar and /or marsala if necessary. Transfer to a bowl and chill in the freezer for about 30 minutes. Whip the cream until it holds soft peaks, then fold into the chilled mixture. Refrigerate in a metal bowl, glass bowl, souffle dish, or stemmed glasses until ready to serve. To mascerate the strawberries, place in a large bowl and add sugar if needed and some marsala. Let sit at room temperature for several hours or refrigerate for up to 1 day. Spoon over the mousse and sprinkle with the toasted almonds and shave chocolate.

Nutritional Information:

3663 Calories (kcal); 297g Total Fat; (69% calories from fat); 59g Protein; 230g Carbohydrate; 653mg Cholesterol; 209mg Sodium