1.

To make the Sabayon, put an inch or two of water into a heavy pot and set on the stove to simmer water. Note: Make sure you have a stainless steel bowl that will fit over top of the pot without actually touching the water.

2.

Combine egg yolks, sugar and liqueur in the bowl. Whisk well.

3.

Set the bowl over the steaming water and whisk constantly for 4-5 minutes, until it is the consistency of lightly whipped cream.

4.

To serve, recruit someone to scoop out the ice cream and sprinkle with the fresh berries.

5.

Keep whisking until the sabayon is thick, foamy - it should have tripled in volume. (Ensure the whisk keeps the liquid from sticking to the bottom of the bowl.)

6.

Ladle the sabayon directly over the berries and ice cream.