Instructions

Whip egg yolks in the top of a double boiler (upper pan should not touch hot
water).
Stir in sugar and liqueur, at about 165 degrees F.
Cool until below 40 degrees F; fold in whipped cream and mix well; set
completed zabaione aside.
Place one scoop of orange sorbet or sherbet inside each wine glass.
Add 1/2 cup of fresh strawberries and 1/4 cup of fresh blueberries to each wine
glass; top with zabaione.
Serves 4.