In a stainless-steel bowl whisk all ingredients over a double boiler until light and fluffy. Cool and store for service.
Combine all ingredients in a mixing bowl and let rest for a few hours under refrigeration. Place a dollop of batter on a sheet tray and bake for 5 to 10 minutes until light brown. Cool.
To serve: portion one cup fruit per person, topped with equal portions of zabaglione. Top each with a tuile.