Select raspberries, rinse currants and strip them from the reps. Gently mix the berries and divide evenly among four serving glasses.
Just before serving, whisk egg, egg yolks, juice of one lemon, sugar and sparkling wine well in a saucepan.
Beat on the automatic plate (speed 2) or in a bain-marie for about 7 min, beating continuously, until creamy.
Pour the warm zabaglione over the berries and serve on the spot.
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