1 1/2 tsp. unflavored gelatin
1/4 C. cold water
2/3 C. white wine
1/2 C. sugar
1/4 C. sweet Marsala wine
3 egg yolks

Soften gelatin in cold water. In top of double boiler, combine gelatin, wines, sugar, egg yolks, egg, lemon juice, and liqueur. Cook over double boiler until mixture thickens and coats the back of a metal spoon, whisking constantly. Place top of double boiler in bowl of ice water; whisk mixture until cooled. Fold in whipped cream. Divide berries among serving dishes; ladle sabayon over berries. Makes 6 to 8 servings
1 egg
2 Tbsp. lemon juice
1 Tbsp. Grand Marnier liqueur
1 C. whipping cream, whipped
2 pint berries