Zabaglione with summer berries:

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Servings: 4 servings

Course: Dessert

320 - 400 g mixture of fresh berries – strawberries, blueberries, blackberries and raspberries
4 - 6 egg yolks 1 -1½ per person
60 - 90 ml Marsala or other sweet wine
¼ - ⅜ cup caster sugar

Portion out the berries into individual glasses
Select a stainless steel or heat proof glass bowl (not plastic)
Add the egg yolks, marsala and sugar to the bowl
Using a whisk mix these ingredients together
In a saucepan large enough to suspend the bowl. Bring to the boil one litre of water before dropping the heat to keep the water at a slow simmer.
Place the bowl over the water and start whisking. Do not let the bowl come in contact with the simmering water.
Continue to whisk. Occasionally scrape the sides of the bowl down with a spatula. Gradually (about 4-5 minutes) the egg mix will thicken and at the same time ‘bulk up’ with air.
A thickness which can coat the back of a spoon is what you are looking for.
Pour the finished Zabaglione evenly over the berries.
Your choice of garnish on top and serve.

I topped the finished dessert with a combination sponge finger biscuit and ginger nut biscuit crumb.