1. Place frozen fruits in a single layer onto a large plate or baking tray. Set aside to defrost.

2. Meanwhile, to make the zabaglione, place egg yolks and sugar in a medium heatproof bowl.  Using electric hand beaters, beat until pale and thick.

3. Place bowl over a saucepan of simmering water and beat for 3-4 minutes until very thick and a ribbon trail forms when the whisk is lifted.  Gradually beat in Marsala.   Remove from heat and beat for a further minute.

4. Divide Forest Fruits between serving glasses or dishes.  Spoon over the warm zabaglione.  Serve immediately.

Per serve: 817kJ, protein 4g, total fat 6g (sat. fat 2.7g), cholesterol 178.5mg, carbs  30.3g, fibre 2.4g, sodium 18.5mg. GI estimate: low