ZABAGLIONE with Strawberries and Blueberries

Serves 4 to 6

At old-fashioned Italian restaurants in New York, the captain would make zabaglione at your table. Those were the days. Served with fresh berries, zabaglione is a rich comfort food.

6 large egg yolks

3 tablespoons sugar

½ cup Marsala or sweet sherry

1 pint fresh strawberries, sliced

1 pint blueberries

Bring an inch of water to a simmer in the bottom of a double boiler over medium heat.

In the top of the double boiler, whisk the egg yolks and sugar together by hand or with a hand-held mixer. While beating, stream in the Marsala. Place the top on the bottom of the double boiler. Continue to whisk gently until the mixture is tepid. Begin to whisk vigorously until the mixture is thick and foamy and triples in size, 5 to 6 minutes.

Put half of the strawberries in the bottoms of serving dishes or wine glasses and fill halfway with custard. Add more strawberries and fill with the remaining custard. Top with fresh blueberries.