Zabaglione With Seasonal Fruit

• 1/3 cup sweet Marsala wine
• 1/4 cup sugar
• 4 large egg yolks
• 7 ripe fresh figs (about 10 ounces), quartered
• 2 cups mixed fresh berries (such as blueberries, raspberries, blackberries, and sliced strawberries)
• 1 cup fat-free canned refrigerated whipped topping (such as Reddi-wip)
• Mint sprigs (optional)

1. 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.
2. 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 160u0b0 (mixture will hold its shape for a few moments when beaters are removed from bowl).
3. 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.
4. Note: Substitute 2 cups sliced peeled peaches or nectarines for the figs, if desired.
5. 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.

sweet marsala, sugar, egg yolks, fresh figs, blueberries, topping

Taken from www.myrecipes.com/recipe/zabaglione-with-seasonal-fruit (may not work)