No-Cook Zabaglione with Berries

Serves: 4

Prep Time: 5 minutes

Swap Option: Use amaretto instead of Marsala

Technique Tip:  Do not over-whip the cream.

Why I Love This Recipe:  I'm a basic b---, so I love me some zabaglione (produced "zabba-glee-own" if you're from Jersey like me). Because I'm also a lazy b---, I use heavy cream instead of cooking eggs over a water bath. If you want to be a real gavone, serve this over some angel food cake.

1 cup heavy cream

2 tablespoons dry Marsala wine

¼ cup confectioners’ sugar

¼ teaspoon almond extract

3 cups mixed berries (any combination of strawberries, raspberries, blackberries, blueberries and/or currants)

1. In a large bowl, whisk the heavy cream, Marsala, sugar and almond extract until soft peaks form.

2. To serve, spoon ¾ cup of the berry medley into 4 serving bowls or coupe glasses.

3. Spoon the cream over the berries and serve immediately.