Fresh Fruit with Burnt Zabaglione

In a bowl beat the sugar and egg yolks well. Place the bowl over a pan of boiling water and continue beating. Add the wine a bit at a time, while still beating. Keep beating until it thickens to a light custard consistency. Place the fruit on a plate and cover with the zabaglione. Do not cover completely, leave some of the fruit outside the cream. Burn slightly with a blowtorch and serve.