Chamomile and white wine zabaglione over fresh fruit

Combine water and fruity white wine half and half in a saucepan with about half a cup of sugar; the dessert is not meant to be very sweet.

Add a lot of fresh chamomile flowers, bring to a simmer over a medium flame and steep 10 to 15 minutes.

Separate eight eggs. Strain the warm chamomile mixture into them and whisk over simmering water until thick and fluffy, with a velvety texture.

Add a douse of mezcal.

Top sliced fruit, candied orange and prickly pear with the sabayon.