Instructions: Whip egg yolks in the top of a double boiler (upper pan should not touch hot water).

Stir in sugar and liqueur, at about 165 degrees.

Cool until below 40 degrees; fold in whipped cream and mix well; set completed zabaione aside.

Place one scoop of orange sorbet or sherbet inside each wine glass.

Add 1/2 cup of fresh strawberries and 1/4 cup of fresh blueberries to each wine glass; top with zabaione.

This recipe yields 4 servings.

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