Add the egg yolks and the sugar, and whisk together until frothy. Then add the orange juice and brandy or marsala wine, and continue to whisk vigorously until the sauce is thick and foamy. Avoid having the bowl come in contact with the water.

Remove the bowl from the heat. Sabayon and the Italian equivalent, Zabaglione, were historically served warm. However, you can cover and chill the mixture in the refrigerator for a cool, refreshing dessert.

Serve in a attractive stemmed glass or parfait dish on top of your choice of strawberries, raspberries or blackberries, with sprig of mint.

You can use any sugar-substitute. Erythritol sweetener (Swerve, Sukrin), granulated sucralose (Splenda) or a stevia sweetener will all work. You should do Steps 4 and 5 immediately before serving. Keep all the ingredients chilled after completing Step 3. It's best to use a blender or mixer to emulsify the lime juice and coconut milk. If the mixture curdles at all, strain it through a fine-mesh strainer. Emulsifying the juice and milk immediately before serving should minimize the chance of curdling.

Don't let the seafood immersed in lime juice sit for more than an hour as the seafood will "overcook" and become too firm just as it would over heat.