Wash the strawberries and remove the stem. Cut into quarters.
Place the strawberries in a serving glass.
Mix the egg yolks, sugar and the kirsch together. Whisk with an electric whisk until the mixture has tripled in volume.
Whisk the double cream with the icing sugar until thick. Fold this into the sabayon mixture. Spoon the sabayon over the strawberries and caramelise the top with a chef's cooking torch.
«The fruit in this recipe can be replaced with any soft summer fruit such as raspberries or apricots. Adjust the liquer to match.»