1 cup fresh assorted berries – strawberries, raspberries and blueberries, hulled, rinsed and dried
2 egg yolks
3 Tbsp. granulated sugar
2 Tbsp. white wine or Champagne
Set oven to broil.\n
Place the eggs, sugar and white wine or Champagne in a medium size bowl and whisk them together. Place the bowl over a 2-1/2 qt. sauce pan that has 1 quart of water heated to just under a boil. Stir slowly and constantly until the sauce becomes thick and creamy.
Note: If the sauce begins to develop a small clot, remove from the heat to allow to cool for a few minutes and whisk more vigorously.\n
Place the berries in a Calphalon Tapas pan. Pour the Zabaglione sauce over the berries and place in the oven, under the broiler. When areas of the sauce turn a rich golden brown, remove from the oven and serve.\n
Recipe was created especially for the Calphalon Tapas Pan and Sauce Pans.