Mixed Berries with Zabaglione This is a perfect way to enjoy the explosion of berries in midsummer. Use any combination of berries or just one kind. In a pinch you can substitute sweet sherry for Marsala. Makes 8 Servings.
	Ingredients: 5 large eggs, separated (see tip) 1/2 cup sugar 1/2 cup Marsala 1 pint each blackberries, raspberries, and blueberries
	Instructions: 1. In the top of a double boiler or in a heat proof mixing bowl, whisk yolks and sugar until well combined. 2. Mix in Marsala. 3. Put top of double boiler or mixing bowl over a pan of water so that it barely touches water. Bring water to boil and reduce to simmer, all the while stirring the egg mixture with a whisk. Cook about 10 minutes, stirring constantly, until zabaglione is thick and fluffy. Remove from heat. Stir occasionally until cooled. Cover and refrigerated. 4. Wash berries just before using. Put into 8 cut-glass dishes or goblets. Spoon out a few tablespoons of zabaglione on top of each. Cooking Tip The flavor of zabaglione may be too intense for some. In that case, whip the separated egg whites with 2 tablespoons sugar until stiff peaks form. Then fold into zabaglione, about 1/3 at a time, until you achieve the taste you want.

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