When we prepared the zabaglione, we found that a wide metal bowl placed over a pan of simmering water produced greater volume than a double boiler.
1. Add water to a large saucepan to a depth of 1 inch; bring water to a simmer over high heat. Reduce heat until water is barely simmering and producing steam.
2. Combine Marsala, sugar, and egg yolks in a large metal bowl (bowl should be large enough to sit on top of saucepan but not in saucepan); beat with a mixer at medium speed until well blended. Place bowl over saucepan of simmering water; beat egg mixture 4 minutes or until thick and pale and thermometer registers 160° (mixture will hold its shape for a few moments when beaters are removed from bowl).
3. Spoon 2/3 cup zabaglione into 4 shallow rimmed soup bowls; top with 7 fig quarters, 1/2 cup berries, and 1/4 cup whipped topping. Garnish with mint, if desired.
Note: Substitute 2 cups sliced peeled peaches or nectarines for the figs, if desired.
Zabaglione (zah-bahl-YOH-nay) is a classic Venetian dessert made of egg yolks, sugar, and sweet Marsala wine that's usually served warm over fresh fruit or plain cakes.