I am making this up . . .
. . . I do not like the official recipe for zabaglione because it smacks too much of raw egg to suit me and it is too slow. So although several expert cooks will probably turn over in their gravies, I present you with my own version, decidedly not haute.
4 frozen strawberries
1 T. butter
½ cup cream
1 T. cocoa powder
¼ t. cinnamon
1 or 2 servings stevia
1/8 t. vanilla
Place strawberries in heat-resistant cereal bowl and set aside. Melt butter in 1-quart stainless saucepan.
Meanwhile, whisk remaining ingredients together thoroughly, beginning slowly to prevent scattering cocoa powder. Pour into saucepan over melted butter and cook over medium heat, stirring constantly with wire whisk until mixture begins to steam at the edges. At this point it will be ready to thicken. Once mixture thickens some, it will be ready to begin lumping.
(For real zabaglione, cook only until barely thickened and not yet lumpy, then quickly pour into serving dish, omitting strawberries, and allow to cool. The heat in the mixture finishes the cooking process. My way is faster but gives a lumpy result. Since this reminds me of the very breakfast-y oatmeal, I am okay with this.)
Once the A-OK zabaglione becomes somewhat lumpy, the egg is truly done. Pour over strawberries, which will instantly cool it to a good serving temperature, while thawing strawberries enough to eat.
Serve immediately with black coffee.