Frozen zabaglione

Put six large egg yolks in a metal mixing bowl with the tiniest pinch of salt, some white sugar and the dry Marsala.

Cook over medium-low heat, whisking constantly, until hot to the touch and very thick, at the ribbon stage where ribbons dripped onto the surface stay visible for at least a few seconds; about 10 minutes. It can be done over a double boiler instead.

Take it off the heat and cool it completely, most efficiently by whisking it over ice water, or just on the counter with the occasional whisk.

In a cold bowl whisk one cup of heavy cream to soft peaks; the colder the cream and the equipment, the faster it goes.

Fold the cream gently into the cooled egg and Marsala custard until only just barely combined, about 97 percent, so as much air as possible survives.

Transfer to a pre-frozen freezer friendly container, lay plastic over the surface, cover and freeze at least four or five hours, better overnight.

Serve with lots of fresh seasonal fruit.