Fresh Berries with Zabaglione - Chef David Russo, Instructor of Culinary Arts, Ivy Tech State College.

Whether you call it Sabayon in the French style or Zabagione in the Italian, this dish is sure to please.  It is light and refreshing and perfect as warm weather desert.

Ingredients:

8 egg yolks
1/2 cup sugar
1 cup dry marsala wine 
1/2 pint raspberries
1/2 pint blackberries or blueberries or whatever is good that day.
In a bowl, whisk together the yolks and the sugar.  Set the bowl over simmering (not boiling) water and continue to whisk while you cook it until thick and pale yellow.  Add the wine gradually as you whisk and continue to cook until light and fluffy, about 4 to 6 minutes.  Divide the berries among 4 stemmed glasses and pour the warm zabaglione over them.  Serves 4.

   
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