Berries with Italian Custard

• 1/2 pint blueberries
• 1/2 pint raspberries
• 1/4 cup port
• 1/4 cup plus 1 tablespoon sugar
• 4 large egg yolks

1. Cook's Note: For a nonalcoholic version, substitute the port with 1/4 cup white grape juice mixed with 1/2 teaspoon vanilla extract.
2. In a medium bowl, combine the berries with 1 tablespoon port and 1 tablespoon sugar.
3. Allow to sit and macerate while you prepare the zabaione.
4. Bring a small pot of water to a boil over medium heat.
5. In a bowl that will fit over the top of the pot, beat the egg yolks with the remaining 1/4 cup sugar with an electric hand mixer until pale.
6. Place the bowl over simmering water and, with the beater running slowly, drizzle in the remaining 3 tablespoons port.
7. Continue to beat until the mixture becomes very thick and has doubled in volume, 5 to 10 minutes.
8. Remove from the heat.
9. Divide half the berries among 4 serving glasses.
10. Top each with a generous dollop of zabaione, garnish with the remaining berries and serve immediately.

blueberries, raspberries, port, sugar, egg yolks

Taken from www.foodnetwork.com/recipes/sandra-lee/berries-with-italian-custard-recipe.html (may not work)