Zabaglione with Frangelico, berries and amaretti

Set a Pyrex bowl over a pot so the water just touches its bottom; bring the water to a boil.

Separate the eggs, putting only the yolks in the bowl.

Whisk the yolks by hand until their volume grows.

Add the sugar in three steps, whisking, until it is a thick cream.

Set the bowl over the hot water on gentle heat and add the Frangelico; keep stirring as the sugar melts and the eggs cook, about five minutes, never boiling aggressively.

Tilt the bowl to the side to let steam escape and keep whisking so the egg does not stick.

It is ready at about 70 degrees Celsius, or when lines show in the thickened custard.

Turn off the stove and take the bowl off.

In a Martini glass layer blueberries, raspberries and broken amaretti, then the zabaglione; top with more amaretti and berries.

Variation: serve one portion on a small plate with crumbled amaretti, blueberries and raspberries.