Sabayon of Muscat de Beaumes de Venise with Fresh Berries

• 4 large egg yolks, at room temperature
• 1/2 cup granulated sugar
• 3/4 cup Muscat de Beaumes-de-Venise, at room temperature
• 1 teaspoon grated orange zest
• 1 1/4 cups mixed fresh berries, such as blueberries, raspberries, and blackberries
• 4 mint sprigs, for garnish

1. Place the yolks in a medium, heatproof bowl.
2. Gradually whisk in the sugar and whisk until the mixture is thick enough to form a thick ribbon when the whisk is lifted, about 2 minutes.
3. Beat in the Muscat and orange zest.
4. Place the bowl over a pot of simmering water.
5. Whisking constantly, cook until the sabayon is warm and doubles in volume, about 8 minutes.
6. Pour into 4 wine glasses.
7. Refrigerate until chilled, about 1 hour.
8. To serve, spoon the berries over each serving, and garnish with a mint sprig.

egg yolks, granulated sugar, venise, orange zest, blueberries, mint sprigs

Taken from www.foodnetwork.com/recipes/sabayon-of-muscat-de-beaumes-de-venise-with-fresh-berries-recipe.html (may not work)