BERRIES GRATIN         YIELD:  4 

*	3 cups assorted fresh berries, (strawberries, blueberries, blackberries, raspberries)
*	¼ cup sugar
*	1 ounce Asti Spumanti, or other sparkling wine

Combine the berries, sugar and sparkling wine and allow to macerate 2 - 3 hours, or overnight, covered in the refrigerator.  

GINGER ZABAGLIONE 

*	8 egg yolks
*	6 ounces sugar
*	¾ cup Asti Spumanti, or other sparkling wine
*	1 piece star anise
*	½ teaspoon fresh ginger, minced
*	1 cup whipped heavy cream or non dairy whipped topping

Combine the yolks, sugar, sparkling wine, star anise and ginger into a double boiler.  Over simmering water, whisk until thick and frothy.  Remove the bowl and chill over an icebath.  Whisk while chilling. 

Once chilled, remove the star anise and discard.  Gently fold in the whipped cream with a rubber spatula.  Place the macerated berries in a dessert bowl with some of the berry liquid.  Top the berries with a generous amount of Ginger Zabaglione.  Glaze under the high flame of a cooking torch, or broiler.  Serve immediately.