Hull the strawberries and cut into your preferred size, to macerate them add the lemon zest, orange blossom and a pinch of sugar. Reserve in the fridge for 20 - 30 minutes

Separate the egg yolks, feel free to save the whites for a pavlova, I didn't this time. Add the sugar in a glass or stainless steel bowl and sit over SIMMERING not boiling water, also make sure the water doesn't touch the bottom of the bowl.

You will need to whisk gently for around 10 - 15 minutes so make sure your prepared for that, you don't need to be vigorous however. I like a little raw alcohol in this dessert so I leave adding the booze until the later stages, but you can by all means add them at the beginning. In the 3rd image you can see me scraping the spoon and the mixture is viscous (really thick) and it is just about ready.

Serve immediately over the berries and tuck in, or spoon the sabayon over the strawberries in a bowl and if you have a blow torch gratinate or place under a hot grill/broiler but keep your eye on it, it'll go from desirable golden brown to black and urgh very quickly. These screen shots are taken from my youtube channel, https://www.youtube.com/watch?v=Vlxmf4vi8M0&t=5s