Easy Spring Dessert: Zabaglione With Berries

Zabaglione is the creamy dessert sauce you often see over berries in Italian restaurants. It's is made over a double boiler, with only three ingredients: egg yolks, sugar and Marsala wine. Elegant and special, yet not too filling, Zabaglione can be prepared at the end of a dinner party, in the same time it takes the water to boil for tea and coffee. 

Two tricks: Whisk continually and make sure the water does not touch the top part of the boiler, as you don't want the eggs in the sauce to become scrambled. 

Zabaglione
(makes at least 8 servings) 

8 large egg yolks
1/2 white cup sugar
1/2 cup Marsala wine
2 pints of berries (your choice), rinsed and drained 

1.  Heat water in a double boiler, at a level just below the top part of the boiler.  Keep the water at a simmer over medium (not high), heat.

2.  Beat the egg yolks and sugar in a small bowl until the sugar dissolves. Add to the top of the double boiler and immediately start whisking. Gradually add the Marsala wine, while still whisking. Whisk for another 5-6 minutes, or until the mixture has a light, fluffy, custard, or pudding-like appearance. Remove from heat. If serving later, refrigerate until ready. 

3.  Place the berries in individual glass bowls and top each with the Zabaglione sauce.