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)