Jeff Nathan’s Berries with Honey Ginger Zabaglione

• 3 cups assorted fresh berries
• ¼ cup sugar
• 1 ounce Asti Spumanti, or other sparkling wine

Honey Ginger Zabaglione

• 8 egg yolks
• 6 ounce sugar
• 3 ounce honey
• ½ cup Asti Spumanto, or other sparkling wine
• 1 piece star anise
• ½ teaspoon fresh ginger, minced
• 2 cups whipped heavy cream or nondairy whipped topping

1. Combine the yolks, sugar, honey, sparkling wine, star anise, and ginger into a double boiler. Over simmering water, whisk until thick and frothy. Remove the bowl and chill over an ice-bath. Whisk while chilling.
2. Once chilled, remove the star anise and discard. Gently fold in the whipped cream with a rubber spatula. Place the macerated berries in a dessert bowl with some of the berry liquid. Top the berries with a generous amount of Zabaglione. Glaze under the high flame of a cooking torch, or broiler. Serve immediately.