Vanessa likes to eat egg whites for breakfast. We've started holding onto the yolks to see what happens. This is what happens with some spare egg yolks and some berries that we had to use up quickly. Simple and delicious. Zabaglione is totally satiny and awesome.
6 egg yolks
¼ cup caster (superfine) sugar
¼ cup Muscat Baumes de Venise or other sweet wine, such as Madiera or Marsala
1 punnet blackberries
4 amaretti biscuits, lightly crushed
Combine the egg yolks, sugar and wine in a large bowl and whisk until combined.
Fill a small saucepan 1/3 full with water and bring to a simmer. Place the bowl over the saucepan (careful that the water doesn't touch the bowl underneath) and whisk the mixture in the bowl for 10 minutes, or until thickened.
Place the blackberries and most of the crushed biscuits in a bowl. Pour the zabaglione over the top and scatter the rest of the biscuits over the top. Serve immediately.
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