Directions

1. Beat Red Currant Jelly in a basin to soften the consistency

2. For frozen fruit - defrost the fruit and place in a pan with any juice, add 1-2 tablespoons of water and Red Currant Jelly, simmer gently for 2 minutes, set aside to cool.

3. For fresh fruit - put in a pan with 4 tablespoons of water and Red Currant Jelly, simmer gently for 2 minutes, set aside to cool

4. To make zabaglione: use a double boiler or saucepan with a small amount of water and simmer. Heat the water without the inner pot or basin.

5. Place the egg yolks and sugar in the cold insert for the double boiler or a large heatproof basin (for the saucepan). Whisk well using an electric or hand whisk until they are pale yellow and creamy.  Place the mixture over simmering water, make sure basin does not touch water, or the mixture will curdle.

6. Gradually add the Marsala, beating constantly, until pale, light and frothy, this may take 10 minutes. The mixture is ready when it is thick enough to coat the back of a spoon.

7. Remove zabaglione from the heat and allow to cool a little.

8. Spoon fruits into serving glasses, top with warm zabaglione and serve with biscuits

9. Or leave zabaglione to get cold then fold in chilled whipped cream and serve with fruits.