Summer Fruit Compote With Zabaglione - cooking recipe

Ingredients

8 oz strawberries, hulled, halved
3.5 oz blueberries
1 1/4 cups white wine
1/2 cup granulated sugar
6 oz raspberries
None None ZABAGLIONE
2 None egg yolks
1/4 cup granulated sugar
1/4 cup Marsala wine

Preparation

To make the compote, combine strawberries, blueberries, wine and sugar. Heat gently for 5 mins, until sugar dissolves. Add the raspberries then let cool slightly.
Meanwhile, to make the zabaglione, whisk together egg yolks and sugar in a large heatproof bowl. Gradually whisk in Marsala. Place over a double boiler and whisk continuously until thickened and creamy and forms soft peaks, around 10 mins.
Spoon warm fruit compote into serving glasses. Serve immediately with zabaglione.