Prepare the fruits: Peel and cut them into 1 cm cubes. Place in a bowl, add 1 tablespoon of Marsala, mix gently, and refrigerate.
Just before serving, divide the fruit into individual bowls. For the sabayon, place the egg yolks in a large saucepan with the sugar. Set the pan over a bain-marie on high heat and whisk vigorously until the mixture turns pale, foamy, and voluminous. Stir in the remaining Marsala and continue whisking to build even more foam.
Remove from the heat, whisk for a few more seconds, then pour the warm sabayon over the chilled fruits. Serve immediately in coupe glasses for an elegant finish.
Marsala is a fortified wine from the Sicilian town of Marsala. This "liquor wine" is made by harvesting fully ripe grapes and sun-drying them for one or two days to concentrate the sugars, much like sherry production in Spain. (Source: Wikipedia)
