Mixed Berries And Zabaglione

Fresh berries are an elegant addition to this classic Italian dessert

. The word zabaglione is from the Neapolitan zapillare, meaning to foam. In France, this dessert is known as sabayon.

Prep Time: 15 minutes | Makes: 4 servings

Ingredients

1.2 pkg. (6 oz) Driscoll's Raspberries, Blackberries, Blueberries, or Golden Raspberries

2.3 cups Driscoll's Strawberries, sliced can also be used

3.4 large egg yolks

4.1/3 cup granulated sugar

5.1/2 dry Marsala wine

Instructions

1.Divide berries evenly between four 8-ounce dessert dishes or stemmed glasses.

2.Fill the bottom of a double boiler (or a saucepan with a metal bowl fitted snuggly on top) with 1-2 inches of water or just below bowl. Bring water to a simmer.

3.Beat egg yolks and sugar in top of double boiler or bowl with an electric mixer or wire whisk until fluffy and light in color, about 5 minutes. Maintain water at a low simmer while beating.

4.Add Marsala 1 tablespoon at a time, continuously beating until mixture forms very soft peaks, about 8 minutes.

5.Pour zabaglione over berries and serve immediately.

by: Sean Paul

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