Summer berries accompany this zabaglione, although you could use any sliced stone fruit as an alternative. You can put any sweet wine in the zabaglione to create the French variation: a sabayon. I like using a late-picked semillon or riesling.
4 free-range egg yolks
1 tsp vanilla bean paste
60g caster sugar
80ml dry Marsala wine
1 punnet raspberries
1 punnet blueberries
1 punnet blackberries
almond biscotti, chopped
PLACE YOLKS, vanilla and sugar in a bowl that will rest easily on the top of a saucepan. Whisk until the mixture is thick and pale.
PLACE THE BOWL over the saucepan of gently simmering water (the bowl must not touch the water). Add Marsala to the yolk mix and, using an electric whisk, beat continuously until the mixture forms soft peaks (about 5-8 minutes). The mixture may be served warm, room temperature or chilled but do not leave in the fridge for longer than an hour.
IN A MIXING bowl, combine the berries. Spoon the zabaglione into four serving bowls or glasses along with the mixed berries. Garnish with almond biscotti and serve.