Hot Zabaglione with Fresh Assorted Berries
- 12 egg yolks
- 1/2 cup of sugar
- 1/2 cup of Marsala Wine
- 3 cups of assorted berries: strawberries, blueberries, and rasberries
In a chilled *copper bowl*, whisk the egg yolks and sugar together over
a medium flame.
Slowly add the wine while whisking. Make sure the eggs do not get too
hot while mixing in the wine because they will become scrambled eggs if
the bowl becomes too hot. Whisk the eggs until the mixture slightly
thickens. Quickly remove the zabaglione from the copper bowl and place
it into a new bowl. Fill six dessert glass with the assorted berries
and then poor the zabaglione over them until they are covered
thoroughly. Garnish with a mint leaf.
An alternative plating suggestion is to use dessert bowls that can
withstand heat intead of glasses. Fill the bowls with the berries and
zabaglione and then brown the zabaglione in the broiler or with a blow
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