This is absolutely one of the easiest desserts you can make this summer, using whatever fresh fruit you have on hand. I opted for blueberries and strawberries the other day and it was delicious. Blackberries, raspberries or peaches would also be good. The authentic version in Italy is usually served with fresh figs.
6 egg yolks
3/4 cup sugar
1/2 cup amaretto
In a medium to large mixing bowl, beat egg yolks and sugar together until light and fluffy. Add the amaretto and place the bowl over a pan of simmering water. Make sure it fits snugly enough for the bowl to rest on top of the pan. Whisk the mixture for about 5 to 10 minutes until it becomes hot and thickens. If it coats the back of a spoon it's ready. Pour over fresh fruit that has been divided among 4 ramekins or parfait cups and serve immediately. It's that easy!
I actually had some of this leftover and after it was refrigerated it became more of a custard consistency so you really could enjoy it either way. I've also heard of versions where fresh whipped cream is mixed into the zabaglione before serving to give it more of a mousse texture. I think I prefer it hot over the berries with the whipped cream on top.
The only way I can picture this tasting any better would to actually be sitting in Italy, enjoying it at an outdoor cafe. Sigh...