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

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