• 4 large egg yolks, at room temperature
• 1/4 cup sugar
• 2 tablespoons almond or nut-flavored liqueur
• 3 tablespoons unsweetened cocoa powder
• 1 pint fresh raspberries
• 1/4 cup crushed amaretti cookies
• Bittersweet chocolate shavings, garnish

Directions:

• In the top of a double boiler or in a metal bowl, combine the yolks, sugar, and liqueur until smooth.
• Set over a pot of barely simmering water and whisk by hand or beat with an electric mixer until pale yellow and foamy and a ribbon forms when the beaters are lifted, 5 to 7 minutes.
• Remove from the heat and beat in the cocoa until smooth.
• Divide the berries between footed dessert coupe dishes or large tall martini glasses. Top the fruit with the zabaglione and cookies, and garnish with chocolate shavings. Serve immediately.