Zabaglione with berry salad

1.Combine zest, juice and icing sugar in a medium bowl. Add berries. Toss to combine. Stand at room temperature.

2.To make zabaglione, place egg yolks and caster sugar in a large heatproof bowl over a saucepan of simmering water (don’t let base of bowl touch the water). Whisk yolk mixture until it starts to thicken. Slowly add marsala to egg mixture, whisking constantly (adding the marsala slowly helps the egg mixture retain its temperature). Cook, whisking constantly, for about 10 minutes or until soft peaks begin to form and mixture has tripled in size. The zabaglione should be thick and glossy.

3.Spoon berries into serving glasses. Top berries with zabaglione.