Bill granger's mixed fruit, zabaglione and cantuccini

Put the fruit in a bowl and cut large strawberries in half.

Squeeze out the lemon and scoop half of the juice together with 1 tsp of sugar through the fruit. Set the scale aside.

Separate the eggs and keep the yolks separate (the protein is not used).

For the zabaglione in a refractory bowl, beat the egg yolks, 3 tbsp sugar and the marsala into a foamy mass.

Place the bowl on a pan with a layer of just not boiling water.

Beat the mixture for 5-6 minutes until it is light and frothy and has tripled in volume. Remove the pan from the heat.

Divide the fruit mixture over four plates and scoop the zabaglione over it.

Cut the cantuccini into pieces, sprinkle over the sauce and serve the dish.