Blackberry Zabaglione

Spoon 1 1/2 cup of the blackberries into six (6 ounce size) wine glasses. They should each be half full.

Push the remaining blackberries through a sieve to yield 8 tablespoons of puree.

In a saucepan, bring the white wine to a boil. Add the maple syrup, almond extract and vanilla. Stir in the cornstarch paste, bring to a boil and stir.

In a medium saucepan, bring the water to a boil. Set a round copper bowl in the saucepan, giving a double-boiler effect and reduce the heat to a simmer.

Now combine the egg substitute and castor sugar in the bowl and beat until the consistency is thick and creamy, like a frothy pudding (A copper bowl is essential: the chemical action is the secret to getting the custard consistency!).

Slowly whisk the syrup mixture into the sweetened egg substitute. Add 6 tablespoons of the blackberry puree and beat well over heat to combine.

Pour the custard over the blackberries in the wine glasses. Top with the remaining blackberry puree and serve hot.