In a bowl, combine strawberries, sugar and Grand Marnier. Set aside and allow the strawberries to release their juices.

Bring an inch of water in a medium size pot to a boil.

While the water comes to a boil, in a glass bowl, whisk the yolks and sugar until the sugar has dissolved and the eggs are pale yellow.

Place the glass bowl on top of the pot and reduce the heat to maintain a simmer. Add Marsala wine and Kosher salt. Continue whisking vigorously until the custard has thickened and it can hold a ribbon long enough to make a figure eight.

Divide evenly into serving glasses and serve warm or allow to cool. Top with macerated berries and garnish with mint.