Fresh berries are an elegant addition to this classic Italian dessert. The word zabaglione is from the Neapolitan zapillare, meaning "to foam." In France, this dessert is known as sabayon. You'll want to make the zabaglione just before serving.
- 2 Packages (6 ounces or about 1 1/3 cup each) Driscoll's Raspberries
- 2 Packages (6 ounces or 1 1/3 cup each) Driscoll's Blackberries
- 2 Packages (6 ounces or 1 1/4 cup each) Driscoll's Blueberries
- 3 Cups Driscoll's Strawberries
- 1/3 Cup sugar
- 1/2 Cup dry Marsala wine
- 4 large egg yolks
Divide berries evenly between four 8-ounce dessert dishes or stemmed glasses.
Fill the bottom of a double boiler (or a saucepan with a metal bowl fitted snuggly on top) with 1 to 2 inches water or just below bowl. Bring water to a simmer.
Beat egg yolks and sugar in top of double boiler or bowl with an electric mixer or wire whisk until fluffy and light in color, about 5 minutes. Maintain water at a low simmer while beating. Add Marsala 1 tablespoon at a time, continuously beating until mixture forms very soft peaks, about 8 minutes. Pour zabaglione over berries and serve immediately.