Whisk together the egg yolks and sugar in a medium nonreactive metal bowl until completely combined. Set bowl over a medium pot of gently simmering water over enough heat to keep the water simmering.
Gradually add the wine, whisking constantly.
Continue whisking until mixture is light and foamy, almost tripled in volume, and begins to thicken to the consistency of cake batter - about 10 minutes. If I raise the whisk from the custard, and drizzle a figure eight on top of the batter, the figure eight remains for 8-10 seconds before completely dissipating into the batter.
Pour a little zabaglione into 4 dessert dishes, top with strawberries, and drape the remaining sauce on top. Sprinkle with a few chocolate nibs.