Place egg yolks, sugar and gelatin in a double boiler over heat. Whisk to melt gelatin and incorporate sugar and yolks being careful not to let the eggs cook. Add Chardonnay and whip until thickened and the mixture coats the back of a spoon. Cool mixture over ice, then fold in the whipped cream.
Halve fresh strawberries and sprinkle with sugar and lemon juice. To serve, fill large wine glasses 2/3 full with strawberries and top with sabayon. Garnish with a sprig of mint.
Recipe courtesy of Chef Albert Breuers of The Old Guard House Inn