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.