Blackberries with zabaglione

Serves 4
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80ml/3fl oz light, fruity red wine

2tbsp balsamico tradizionale
4tbsp caster sugar
4 egg yolks
200ml/7fl oz double cream
200g/7oz blackberries
1 pinch sea salt
1tbsp balsamic vinegar

Place a pot of water on the stove. In a different pan, heat the wine and balsamic with one tablespoon of sugar until it has dissolved and the alcohol is warm. Place the yolks and remaining sugar in a bowl and whisk until a pale yellow. Whisk in the alcohol – and place the bowl over the pan of simmering water. Whisk over the lowest heat until the mixture begins to thicken. Set aside to cool. Whisk the cream until soft peaks form. When the sabayon is cool, fold the cream in. Place the blackberries on a plate and spoon over the sweet cream. Drizzle with the extra balsamic and finish with the pinch of salt.