The first time I made Tiramisu from scratch, I swore never to have anything but homemade - it was heavenly and finally I meant how to make Zabaglione. Then scouting through an Ann Willan''s cookbook, I came across a recipe fora gratin of Sabayon (French cousin to Zabaglione) and berries. My version uses warmed cherries with a Zabaglione and finishes off with a crisp flourish of toasted almonds and light brown sugar

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