Preheat the broiler. Peel the kiwis and oranges, then slice them crosswise and place the slices on
individual serving plates. Set aside.
Separate the egg whites and yolks. Set the whites aside in a glass jar with a lid and put them in the refrigerator or freezer for a future
use in another recipe. To make the sabayon, put the yolks in the upper bowl of a bain-marie.
Pour in the Marsala wine, cold water, and sugar (regular). Cook over very low heat, with constant beating using a whisk, until a creamy sauce is obtained after about 5 min. Portion out the sabayon over the fruit slices.
Put the plates in the oven close to the upper heating element (about 3 cm) and broil about
2-3 min until a crust has formed. Dust with icing sugar and serve right away.
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