Zabaglione with Mixed Berries

• 1 tablespoon fresh lemon juice
• 1/2 vanilla bean, scraped
• 4 strips zest from 1 orange
• 4 strips zest from 1 lemon
• 11 large fresh egg yolks, at room temperature
• 1 cup granulated sugar
• Pinch of Kosher salt
• 2 cups prosecco
• 1 tablespoon creme fraiche or sour cream
• 1 quart mixed fresh berries
• Raw sugar, for sprinkling

1. Place the lemon juice, vanilla, orange and lemon zest, egg yolks, granulated sugar, salt, and wine in a heatproof bowl or the top of a double boiler and whisk to combine.
2. Place over barely simmering water and cook, whisking constantly, for 3 to 4 minutes, or until there is no liquid in the bottom of the bowl and the mixture is completely fluffy and foamy.
3. Remove from the heat.
4. While still warm, fold in the creme fraiche.
5. Place the bowl over an ice bath and chill until cold.
6. To serve, spoon the berries into individual ramekins or gratin dishes.
7. Top each with a scant 1/2 cup of zabaglione.
8. Sprinkle with raw sugar and use a kitchen torch to caramelize the sugar.
9. Serve immediately, while the custard is still cold.

lemon juice, vanilla bean, orange, lemon, egg yolks, sugar, salt, prosecco, creme fraiche, berries, sugar

Taken from www.epicurious.com/recipes/food/views/zabaglione-with-mixed-berries-383946 (may not work)