2 cups poached berries mixed fresh sliced such as blueberries, raspberries, blackberries, and strawberries
4 large egg yolks
10 ounces figs fresh ripe quartered
0.3 cup marsala wine sweet
0.3 cup sugar
1 cup non-dairy whipped topping fat-free refrigerated canned such as Reddi-wip
Equipment
bowl
sauce pan
blender
kitchen thermometer
Directions
Add water to a large saucepan to a depth of 1 inch; bring water to a simmer over high heat. Reduce heat until water is barely simmering and producing steam.
Combine Marsala, sugar, and egg yolks in a large metal bowl (bowl should be large enough to sit on top of saucepan but not in saucepan); beat with a mixer at medium speed until well blended.
Place bowl over saucepan of simmering water; beat egg mixture 4 minutes or until thick and pale and thermometer registers 160 (mixture will hold its shape for a few moments when beaters are removed from bowl).
Spoon 2/3 cup zabaglione into 4 shallow rimmed soup bowls; top with 7 fig quarters, 1/2 cup berries, and 1/4 cup whipped topping.
Garnish with mint, if desired.
Note: Substitute 2 cups sliced peeled peaches or nectarines for the figs, if desired.
Zabaglione (zah-bahl-YOH-nay) is a classic Venetian dessert made of egg yolks, sugar, and sweet Marsala wine that's usually served warm over fresh fruit or plain cakes.
