2 lbs. mixed berries or soft fruit such as peaches, plums or cherries
¼ cup sugar
6 egg yolks
4 tablespoons sugar
3 tablespoons orange juice
3 tablespoons Grand Marnier
Yield: 6 generous portions
Divide the berries into 6 individual gratin dishes and sprinkle with half of the sugar.
In a double boiler egg yolks, 4 tablespoons of sugar and orange juice and whisk constantly over the simmering water until the eggs become thick and frothy, about 4 minutes.
Remove the bowl from the heat and stir in the Grand Marnier. Return the bowl to the heat and whisk again until thick and warm.
Spoon the zabaglione evenly over the berries and sprinkle with the remaining sugar. Cook the desserts under the preheated broiler until the top is just brown about 1 minute. Serve immediately.
At specialized kitchen shops, you can find a small hand-held chef's blow torch which is ideal, and more effective then the common broiler, to brown the top of this dessert. How ever it is not a toy and must be handled with the great care.