How to Make It
In a bowl, toss the strawberries with 1 tablespoon of the sugar and the mint. Fill a large bowl halfway with ice cubes and water; set a medium bowl in the water.
In a large stainless steel bowl, combine the lemon juice, egg yolks, Grand Marnier, vanilla and the remaining 3 tablespoons of sugar. Set the bowl over a saucepan containing 1 1/2 inches of simmering water and whisk constantly until the egg mixture is light and thick enough to leave a ribbon trail when the whisk is lifted, about 10 minutes.
Pour the sabayon into the medium bowl set in ice water and whisk until cool, about 5 minutes. Spoon the sabayon into parfait glasses and serve with the strawberries.