3 pints favorite berries, such as blueberries, raspberries, blackberries or strawberries, hulled and thinly sliced

Fresh mint sprigs to garnish

1. In the top of a medium-size double boiler, combine the egg yolks, sugar and Limoncello and whisk until well blended.

2. Place the double boiler over medium heat and whisk the mixture vigorously until it becomes foamy and begins to thicken. Remove the mixture from the heat and let cool for 10 minutes. Add the cream and whisk until incorporated. The consistency should be thick and custard-like and should be able to coat a spoon.

3. Place the berries into individual small serving bowls (wine goblets look pretty).

4. To serve, pour the zabaglione over the berries evenly, garnish with mint, and serve immediately.

Advance Preparation: You can serve the zabaglione chilled and prepare it up to 6 hours ahead. Cover and refrigerate, and make sure to whisk it right before serving.

Other Quick Fruit Desserts for Last Minute Entertaining

Sliced strawberries with balsamic vinegar

Sliced figs with creme fraiche

Peeled, sliced peaches with amarettini cookies

Blueberries and diced nectarines with a sauce of mixed yogurt and sour cream, dusted with mace

Sliced melon with a garnish of diced candied ginger and mint

(Diane Rossen Worthington is an authority on new American cooking. She is the author of 18 cookbooks, including "Seriously Simple Holidays," and also a James Beard award-winning radio show host. You can contact her at www.seriouslysimple.com.)