• 1 cup each raspberries, blackberries, mulberries, strawberries, quartered

  • 8 large egg yolks
  • ½ cup granulated sugar
  • 1 cup sweet Marsala
  • 1 cup heavy cream
  • 4 sprigs mint, for garnish

Wash the berries under cold running water. Pat them dry with paper towels.

In a copper saucepan or bowl, combine the egg yolks and sugar and whisk until foamy, then set the saucepan or bowl over a pot of gently simmering water (or use a double boiler).

Continue whisking until the yolks start to thicken.

Add the Marsala and whisk constantly until the mixture doubles in volume, 4–5 minutes. Do not let the mixture boil or the eggs will curdle.

Transfer the mixture to a bowl and refrigerate about 2 hours.

Before serving, whip the cream and fold it into the egg yolk mixture thoroughly.

Divide the zabaglione evenly among 4 plates and top with berries. Garnish with a mint sprig.

Serves 4