Source: Giacomo Ciabattini, executive chef and director of culinary development - Olive Garden Restaurants

8 extra large egg yolks
1/4 cup granulated sugar
1/4 cup amaretto or Frangelico liqueur
1 cup whipping cream
4 scoops orange sorbet or sherbet
2 cups fresh strawberries cut in half lengthwise
1 cup fresh blueberries
Instant-read thermometer
4 red wine glasses

Whip egg yolks in the top of a double boiler (upper pan should not touch hot water).

Stir in sugar and liqueur, at about 165 degrees F.

Cool until below 40 degrees F; fold in whipped cream and mix well; set completed zabaione aside.

Place one scoop of orange sorbet or sherbet inside each wine glass.

Add 1/2 cup of fresh strawberries and 1/4 cup of fresh blueberries to each wine glass; top with zabaione.

Serves 4.