Zabaglione with figs, raspberries, and biscotti

Chef, Randy Feltis shows us how to add tasty raspberries to a delightful zabaglione for tonight's dessert!

Serves
4

INGREDIENTS

METHOD

1. Whisk egg yolks, sugar and marsala in stainless steel bowl over a water bath until thick and frothy. Finish with lemon juice.

2. In a pasta bowl lay down figs and raspberries, pour in Zabaglione ‎and top with chocolate and smashed biscotti. Serve warm