Zabaglione- such a guilty pleasure!

I'm trying to figure out more ways to incorporate eggs in my diet, specifically with dessert.  If I make a cake or ice cream, eggs aren't the main part.  Then I remembered, I loved zabaglione while I was pregnant, but used less marsala (it's cooked) and was eager to try the full recipe.  I first fell in love with zabaglione at a nearby restaurant, Pasta Plus.  Pasta Plus has been featured on The Food Network, has amazing food yet family oriented, and was the place Mike took me right before he proposed to me.  I get the zabaglione every time we go there for dessert, and am working towards perfecting our recipe:

For each person, you will need:
2 egg yolks
2 tbsp sugar
2 tbsp marsala (you could substitute sherry if needed)
fresh berries.

Whisk the egg yolks until they are light and fluffy over a simmering double boiler.  Slowly incorporate the sugar, then gradually add marsala.  Continue whisking until thickens, about 7 minutes.  This part is best done by a patient husband... because I hate whisking for that long!  Serve in a wine glass over fresh berries.  I wouldn't call this an easy recipe, but there are very few ingredients and very few steps!  This is a perfect summer dessert, that's creamy and not too sweet!