Make the zabaglione:
In a large stainless-steel bowl or the top pan of a double boiler, whisk the egg yolks with the honey until blended. Set the bowl over--not touching--simmering water and whisk vigorously until the mixture lightens in color and thickens and the whisk leaves a trail, about 3 minutes. Add the wine and continue whisking constantly until the mixture is pale, thick, and greatly expanded in volume, about 10 minutes. The mixture will curdle if it gets too hot, so whisk it off the heat for a few seconds if you fear the eggs are cooking too fast.
When the zabaglione is light, fluffy, and capable of holding a soft peak, transfer the bowl to a larger bowl filled with ice water to cool the zabaglione quickly. When cool, fold in the yogurt. Use immediately or cover and refrigerate for up to 2 days.
Serve fresh strawberries on plates and put a dollop of zabaglione alongside.
Recipe courtesy of Michael Chiarello