Gratin of Fresh Fruits With Irish Mist Sabayon

4 egg yolks

1/4 cup superfine sugar

3 tablespoons Irish Mist liqueur

3/4 cup dry white wine

2 teaspoons lemon juice

3/4 cup fresh raspberries

1 cup fresh strawberries, hulled and sliced

1 cup fresh blackberries or blueberries

Confectioners� sugar

Mint springs for garnish, optional

To make the sabayon, in a double boiler combine egg yolks, sugar, Irish Mist liqueur, white wine and lemon juice.

Place over simmering, but not boiling, water and whisk for 8 to 10 minutes, or until thick, pale and creamy.

To make the gratin, preheat the oven broiler.

Divide the raspberries, strawberries and blackberries or blueberries among six (8-ounce) ovenproof bowls.

Spoon sabayon over the top and brown lightly under the broiler, 4 inches from the heat source, for about 2 minutes, or use a kitchen blowtorch and move the flame constantly over the surface until the top is lightly browned.

Dust with confectioners� sugar and garnish with mint sprigs, if desired.

Serves 6.