Wash the burlat cherries, stem them, and pit them. Rinse the wild strawberries under running water without soaking, then set aside. Preheat the broiler.
Place the egg yolks in a heatproof bowl over a bain-marie with hot (not boiling) water. Add the sugar and Moscato d’Asti. Whisk vigorously until the mixture quadruples in volume. Remove from heat.
Meanwhile, whisk the fresh cream until stiff. Gently fold it into the sabayon, keeping the mixture light and airy.
Divide the fresh cherries, candied cherries, and wild strawberries among individual crème brûlée dishes. Dust with icing sugar.
Broil for 1-2 minutes until caramelized. Dust with more icing sugar.
Serve warm, optionally with small pieces of artisan gingerbread fried in salted butter.
Moscato d’Asti: A lightly sparkling Muscat from Italy’s Piedmont region, between Asti and Alba—frizzante rather than fully spumante.
Burlat cherries: The season’s first cherries, with flesh that softens beautifully in the gratin. Opt for Italian amarena candied cherries.
