Individual Fresh Berry Gratins With Zabaglione

1. FOR THE BERRY MIXTURE: Line rimmed baking sheet with aluminum foil. Toss berries, sugar, and salt together in bowl. Divide berry mixture evenly among 4 shallow 6-ounce gratin dishes set on prepared baking sheet; set aside.
2. FOR THE ZABAGLIONE: Whisk egg yolks, 2 tablespoons plus 1 teaspoon granulated sugar, and wine together in medium bowl until sugar is dissolved, about 1 minute. Set bowl over saucepan of barely simmering water and cook, whisking constantly, until mixture is frothy. Continue to cook, whisking constantly, until mixture is slightly thickened, creamy, and glossy, 5 to 10 minutes (mixture will form loose mounds when dripped from whisk). Remove bowl from saucepan and whisk constantly for 30 seconds to cool slightly. Transfer bowl to refrigerator and chill until egg mixture is completely cool, about 10 minutes.
3. Meanwhile, adjust oven rack 6 inches from broiler element and heat broiler. Combine brown sugar and remaining 2 teaspoons granulated sugar in bowl.
4. Whisk heavy cream in large bowl until it holds soft peaks, 30 to 90 seconds. Using rubber spatula, gently fold whipped cream into cooled egg mixture. Spoon zabaglione over berries and sprinkle sugar mixture evenly on top; let stand at room temperature for 10 minutes, until sugar dissolves.
5. Broil gratins until sugar is bubbly and caramelized, 1 to 4 minutes. Serve immediately.

When making the zabaglione, make sure to cook the egg mixture in a glass bowl over water that is barely simmering; glass conducts heat more evenly and gently than metal. If the heat is too high, the yolks around the edges of the bowl will start to scramble. Constant whisking is required. Do not use frozen berries for this recipe. You will need four shallow 6-inch gratin dishes, but a broiler-safe pie plate or gratin dish can be used instead. To prevent scorching, pay close attention to the gratins when broiling.

INDIVIDUAL FRESH BERRY GRATINS WITH HONEY-LAVENDER ZABAGLIONE
Heat 2 teaspoons dried lavender and 1⁄4 cup dry white wine in small saucepan over medium heat until barely simmering; remove from heat and let stand 10 minutes. Strain wine through fine-mesh strainer and discard lavender (you should have 3 tablespoons wine). Substitute lavender-infused wine for white wine and 2 teaspoons honey for 1 teaspoon granulated sugar in step 2.

INDIVIDUAL FRESH BERRY GRATINS WITH LEMON ZABAGLIONE
Replace 1 tablespoon wine with equal amount lemon juice and add 1 teaspoon grated lemon zest to egg yolk mixture in step 2.