Zabaglione

Instructions

1. Prepare a double boiler
   Fill a medium saucepan with about 2 inches of water and bring to a simmer over medium heat. Choose a heatproof bowl that fits snugly on top of the saucepan without touching the water.
2. Whisk egg mixture
   In the heatproof bowl, combine the egg yolks and sugar. Whisk vigorously for about 2 minutes until the mixture becomes pale yellow and slightly thickened.
3. Add Marsala and flavorings
   Gradually whisk in the Marsala wine, vanilla extract, lemon zest (if using), and a pinch of salt until fully incorporated and smooth.
4. Cook the custard
   Place the bowl over the simmering water (make sure the bottom of the bowl doesn't touch the water). Whisk continuously for 8-10 minutes until the mixture triples in volume and becomes thick enough to hold soft peaks. The temperature should reach about 160°F (71°C) if using a thermometer.
5. Check for doneness
   To test if the zabaglione is ready, dip a wooden spoon into the mixture - it should coat the back of the spoon. Run your finger through the coating; if it leaves a clear path that doesn't immediately fill in, the custard is done.
6. Serve immediately
   For the traditional presentation, divide the fresh berries among 4 dessert glasses or bowls. Pour the hot zabaglione over the berries. Alternatively, you can chill the zabaglione for 1-2 hours before serving for a different texture.
7. Garnish and finish
   Dust with powdered sugar, sprinkle with crushed amaretti cookies if using, and garnish with fresh mint leaves. Serve immediately while still warm or chilled depending on your preference.