An elegant fresh fruit dessert, especially nice when served in stemmed glassware.

Cold Sabayon with Fresh Fruit

1 1/2 teaspoons unflavored gelatin
1/4 cup cold water
2/3 cup white wine
1/2 cup granulated sugar
1/4 cup sweet Marsala wine
3 large egg yolks
1 large egg
2 tablespoons lemon juice
1 tablespoon Grand Marnier liqueur
1 cup whipping cream, whipped
2 pints fresh berries

1. Soften gelatin in cold water.
2. In top of double boiler, combine gelatin, wines, sugar, yolks, egg, lemon juice, and liqueur. Cook over double boiler, whisking constantly, until mixture thickens and coats the back of a metal spoon.
3. Place top of double boiler in bowl of ice water; whisk mixture until cooled. Fold in whipped cream.
4. Divide berries among serving dishes; ladle sabayon over berries.

Makes 8 servings.

Recipe provided courtesy of Wisconsin Milk Marketing Board, Inc.