Prepare the fruits:peel them, cut them into 1 cm cubes, put them in a terrine, add 1 tablespoon of Marsala, mix and keep cool .
Just before serving, divide the fruit into bowls and prepare the sabayon:put the egg yolks in a large saucepan, add the sugar, put the saucepan in a bath -marie over high heat, whisk the mixture until it whitens and becomes foamy, add the remaining Marsala. Keep whisking to make it foam even more.
Remove the pan from the heat, whisk for a few more seconds, pour over the fruit and serve in coupes
Marsala is the name of a wine produced in the region of the Italian town Marsala in Sicily. "Liquor wine", Marsala as it is consumed today comes from exposure to the sun similar to that used for sherry in Spain:the grapes are harvested when fully ripe and then exposed to the sun for one or two days to concentrate the sugar. Source Wikipedia.
