Categories: Dessert
Ingredients
- 1/2 pint blueberries
- 1/2 pint raspberries
- 1/4 cup port
- 1/4 cup plus 1 tablespoon sugar
- 4 large egg yolks
Directions
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In a medium bowl, combine the berries with 1 tablespoon port and 1 tablespoon sugar. Allow to sit and macerate while you prepare the zabaione.
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Bring a small pot of water to a boil over medium heat.
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In a bowl that will fit over the top of the pot, beat the egg yolks with the remaining 1/4 cup sugar with an electric hand mixer until pale.
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Place the bowl over simmering water and, with the beater running slowly, drizzle in the remaining 3 tablespoons port.
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Continue to beat until the mixture becomes very thick and has doubled in volume, 5 to 10 minutes.
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Remove from the heat.
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Divide half the berries among 4 serving glasses.
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Top each with a generous dollop of zabaione, garnish with the remaining berries and serve immediately