This recipe courtesy of Williams-Sonoma.
This version of zabaglione, a cousin to the traditional one made with Marsala and served warm, uses dry white wine and is whisked over ice until cool. Lemon-flavored whipped cream is then folded in. A dash or two of cinnamon adds a touch of spice to each serving. You can make the zabaglione topping 2 to 3 hours ahead of time and refrigerate it. Stir well before spooning it over the berries.
Adapted from Chuck Williams Collection, Simple Italian Cooking, by Chuck Williams (Time-Life Books, 1992).