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Put the eggs, sugar, and le­mon zest into a large stain­less steel bowl. Whisk un­til pale, thick and frothy. If you feel en­er­getic this can be done by hand, oth­er­wise go for the elec­tric blender al­ter­na­tive. Fill a pan with hot tap wa­ter and put the bowl over it. En­sure the two don’t touch.

Over a low heat, gen­tly whisk in the wine for an­other five min­utes or un­til you have a mix­ture that re­sem­bles mousse. The test for readyi­ness is that an Amaretti bis­cuit will stand up­right in the zabaglione. Do not al­low it to boil or the eggs will scram­ble. If it does get too hot re­move from the heat and keep whisk­ing un­til it is cooler.

Fill four ramekin dishes with a sin­gle layer of rasp­ber­ries and blue­ber­ries, add a splash of maple syrup if the urge takes you, then cover with the warm zabaglione.

Crum­ble an Amaretti bis­cuit over the top and en­joy!

THE hard­est thing about this is pro­nounc­ing it! Zabaglione is an Ital­ian cus­tard and has just four in­gre­di­ents. Tra­di­tion­ally the wine used is Marsala, a sweet for­ti­fied Si­cil­ian wine, but any dessert wine will do. Hav­ing A and Z in its name, ex­pect Chelsea to sign Zabaglione in the Jan­uary trans­fer win­dow. Team­mates will in­clude Zap­pa­costa, Azpilicueta, Ar­riz­a­bal­aga, and Haz­ard as diminu­tive ge­nius Zola of­fers ad­vice from the dugout. Some will say it’ll fit right in with a team full of over­paid pud­dings! Harsh! ZABAGLIONE

4 eggs2 tbsp. sugar1/4 cup Marsala wine Fresh berriesGrated zest of half a le­mon Maple syrup (op­tional) Amaretti bis­cuits (op­tional)

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