In this recipe adapted from Bayou Cuisine, juicy berries and silken custard called sabayon yield an easy, hot-weather dessert.
Whisk together egg yolks, sugar, and sherry. Pour water to a depth of 1 inch into bottom of a double boiler over medium-high heat; bring to a boil. Reduce heat to medium-low, and simmer; place sherry mixture in top of double boiler over simmering water. Cook, stirring constantly, 15 minutes. Remove from heat; transfer mixture to a clean medium-size bowl. Cool 5 minutes; cover and chill 30 minutes or until cold. Beat cream with an electric mixer until soft peaks form. Fold whipped cream into sherry mixture; cover and chill 15 minutes. Divide sherry mixture among 6 to 8 serving bowls; top with fresh strawberries, blueberries, raspberries, or blackberries.
Adapted from Bayou Cuisine.