Fruit Salad with Wine Foam

Carefully rinse and dry the berries. Remove the peel from the peaches, cut in half,

core and cut into cubes. Rinse the apricots, dab dry, halve, core and cut into wedges. Rinse and peel the pears and apple, remove the core and cut the fruit into cubes.

Put all the fruit in a baking dish, mix with the juice of one lemon and about 50 g of sugar. Leave to stand in the refrigerator for about 1 hour. In between, carefully turn the berries and the fruit pieces once to the other side.

In the meantime, in a heatproof baking bowl, combine yolks and remaining sugar

with a whisk or mixer until creamy. Then place the baking bowl

Place the bowl in a hot water bath, gradually add the Marsala and whisk until fluffy. The wine foam should not be allowed to boil. It is best to place the baking bowl in ice-cold water, to which many ice cubes have been added, and stir until the wine foam is only

lukewarm.

Divide the fruit evenly in bowls. Offer the zabaglione separately

or spread evenly over the fruit salad.

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