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(2/3 cup fruit and 1/4 cup Zabaglione)
Mix berries in large bowl. Refrigerate until ready to serve
Beat sugar and egg yolks in stainless steel bowl with wire whisk until smooth. Gradually stir in Marsala and Cointreau. Whisk over double boiler 6 to 8 minutes or until mixture is pale yellow, fluffy and thickens to ribbon stage (mixture hangs in thick ribbons from a spoon that is dipped into it). Remove from heat. Gently stir in crushed peppercorns. Cool mixture completely in an ice bath
Beat cream until medium-stiff peaks form. Gently stir into cooled egg mixture. Serve over berries in individual dessert dishes