For the marinated strawberries 

1. In a bowl mix all the ingredients and put them in the fridge for a few hours, until marinated.

For the sabayon 

1. In a bain-marie, put the egg yolks, the sugar and the wine.
2. Mix them with a hand whisk, until the mixture gets fluffy, reaches 82°C and until the cream starts thickening.
3. Remove the bowl from the heat, add the butter and once it melts, pass the cream through a fine sieve and allow it cool down at the fridge for at least 1 hour.

Finishing the dish 

1. Place the tsoureki in a small baking pan, pour the Cow butter and bake in preheat oven at 150°C, until it gets a nice golden color, for approximately 10 minutes.
2. Spread half of the sabayon in the serving glasses, add the baked tsoureki on top, half of the marinated strawberries and some roasted almond.
3. Repeat with the rest of the sabayon, crumble some of the cookies and finish with the remaining strawberries and the mint.
4. Otherwise, you can serve the whole dessert in a large bowl.