6 medium egg yolks
1/2 cup light brown sugar
3 tablespoons lemon juice
1 teaspoon lemon zest
1/2 cup marsala
1 cup water; as needed
4 cups mixed berries: blackberries,
blueberries, raspberries,
strawberries, or boysonberries
powdered sugar; for dusting
fresh mint leaves; for garnish

1. Combine yolks and sugar in a mixing bowl and whisk until the color turns slightly pale. Set a pot of water over medium heat and place the mixing bowl over the pot of hot water to create a double-boiler. Continue to whisk over the medium-low heat until the mixture begins to thicken (the temperature should reach 160 degrees F) then add the lemon juice and zest. Continue to cook for 1 to 2 minutes until it thickens up again and then add the Marsala. Continue to cook while whisking until the mixture has thickened but is light and creamy, about 7 to 8 minutes, thinning with water as needed to achieve a soup-like texture. Serve in a bowl over fresh berries, dust with powdered sugar and garnish with fresh mint.