Lulu's Banana Zabaglione with Fresh Berries and Shortbread Cookies

Banana Zabaglione Makes about 3 cups; serves 8

8 large egg yolks ½ cup plus 1 tablespoon sugar ¾ cup banana liqueur 1½ cups heavy cream 2 cups fresh berries Rosemary Shortbread, for serving (recipe follows)

1. Place the egg yolks, 1/2 cup sugar, and liqueur on the top of a double boiler or a stainless steel bowl above a saucepan of simmering water. (If using a bowl, make sure the bottom of the bowl does not touch the water.) Whisk the custard mixture constantly. 2. Continue whisking for about 8 to 10 minutes. The custard mixture should become light, creamy and a pale yellow. If you’re serving the custard as a sauce, cook until slightly thickened. (Increasing the cooking time will thicken the custard to a mousse-like texture.) When it reaches the desired consistency, remove the sauce from the heat and continue whisking for a minute or two to prevent the custard from sticking to its container. 3. Cool down the Zabaglione by placing the bowl in an ice bath. 4. In a stand mixer or food processor, beat the cream with the remaining 1 tablespoon sugar with a hand mixer until it holds soft peaks. Fold the cream into the Zabaglione and serve immediately or let it cool and refrigerate for up to 3 days.

Rosemary Shortbread

These are good with coffee, tea, or a warm cup of milk with a touch of honey

Makes 2 dozen

1½ sticks margarine, softened 1¼ cup all-purpose flour ½ cup sugar 2 tablespoons chopped fresh rosemary

1. Preheat the oven to 350°F. 2. Cream the margarine and sugar together in a mixing bowl. Add the flour and mix well. Fold in the rosemary. 3. Roll the dough into small balls, about 1 tablespoon each. Place the cookies on a cookie sheet and press them flat with the back of a fork. 4. Bake for 10 minutes. 5. Store the shortbread in a covered container for up to 1 week. You can also freeze them, wrapped in plastic wrap in a zip-top bag, for up to 1 month.