Serves: 6
Preparation: 5 minutes
Cooking: 7 minutes
Per serving: 190cals, 6g fat, 2g saturated fat, 23g carbohydrate
250ml (9fl oz) Champagne
100g (4oz) caster sugar
4 medium egg yolks
2 medium eggs
600g (1lb 5oz) mixed
Fresh or frozen berries
1. Combine all the ingredients, except the berries, in a large heatproof bowl and set over a pan of gently simmering water.
2. Whisk vigorously until the mixture thickens and becomes foamy, this should take about 7 minutes.
3. Divide the berries among six serving bowls and spoon over the hot sauce as soon as it comes off the heat.
Top tip: Maybe it does seem a little indulgent to open a bottle of Champagne to make a dessert. But if you pour the remainder into glasses with a splash of crème de cassis, it's a great accompaniment to the zabaglione. Alternatively, you can always buy a half bottle.