(berries should be at room temperature)

• 2 pints raspberries
• 1 pint blueberries
• 1 pint black raspberries or blackberries
• 2 tbsp chopped mint leaves
• 1 tsp lemon zest
• 1-2 tbsp sugar
• freshly-ground black pepper

For Sabayon

• 5 egg yolks
• ¼ cup dry marsala wine
• ¼ cup sugar
• 1 tsp lemon juice
• ½ cup heavy whipping cream
• 1 tbsp sugar

Special Equipment

• microplane or citrus zester
• whisk

Mix Fruit

1. Keep berries at room temperature before mixing
2. Toss all berry ingredients together and set aside to macerate (soften in their own liquid)

Make Sabayon

1. Brice a saucepan with 1" of water to a simmer over low heat
2. Prepare an ice bath in a large bowl
3. In a separate heatproof bowl (that will rest atop saucepan without touching the water), whisk together egg yolks, sugar, marsala and lemon juice. Set bowl over the simmering water, and whisk vigorously until tripled in volume (you should be able to draw a 'figure 8' in the mixture). This will take about 7 minutes
4. Transfer bowl to the ice bath, and whisk vigorously until the mixture cools, about 1 minute
5. Whip heavy whipping cream and 1 tbsp of sugar to soft peaks.  Gently fold 1 cup of the whipped cream into the cooling mixture
6. Spoon berries into dessert glasses or bowls and top with sabayon