Last-minute desserts can sometimes be challenging -- if you aren't buying them that is. If you want to whip up something Seriously Simple that stands up to dessert lovers' high expectations, try making a simple zabaglione and spooning it over berries. You don't need a complicated dessert when you have the most delectably sweet berries at your local farmers market. Make sure to taste them before buying so you make sure that the intense berry flavor is prominent.

The first time I tasted zabaglione was at a San Francisco Italian restaurant where I watched the chef whisk the egg mixture on the stove with a bit of sugar and Marsala wine. He poured the foamy yet creamy custard over berries and I was hooked. Through the years I have experimented with many variations and have enjoyed the different flavors. The key is to use a good quality liqueur. Limoncello is an Italian lemon liqueur and pairs beautifully with the egg custard.

This light and frothy sauce takes just a few minutes to prepare and your guests will love watching the egg yolks, sugar and liqueur magically morph into a velvety custard sauce. You can also make this a couple of hours ahead, refrigerate it and spoon chilled dollops atop the berries.

If you enjoy this dessert, consider swapping out the Marsala for other liqueurs like Grand Marnier, Amaretto or Frangelico. I like to garnish the dessert with a flavor from the nut liqueurs, if possible, so toss on a few toasted almonds or hazelnuts, if you like. I usually serve a plate of almond or butter cookies to accompany.

Limoncello Zabaglione with Fresh Berries

Makes about 1 1/4 cups; Serves 6 as a topping

6 large egg yolks

3 tablespoons sugar

1/3 cup Limoncello

1 tablespoon crème fraîche or sour cream

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.)