- 6 egg yolks
- 6 half-shells of superfine castersugar
- 6 half-shells of Marsala
- 1 egg white
- 310g strawberries or other berries in season
In the top of a double boiler, whisk the egg yolks with the sugar until frothy. Stir in the Marsala. Place over the gently simmering water and whisk until mixture is very thick and double in volume. Remove from heat and,while beating, let cool completely. Beat the egg white until stiff and fold into the zabaione.
Transfer the zabaione to a serving dish, arrange the berries around it and serve warm.