Raspberries Sabayon

For 8 people.

4 packages of raspberries


4 egg yolks
1 cup confectioner’s sugar
1/4 cup sherry
3/4 cup heavy cream

Make sauce:

  • In top of double boiler, with rotary beater or wire whisk, beat egg yolks, confectioner sugar and sherry until light.
  • Place over hot, not boiling, water; water should not touch bottom of double boiler top.
  • Cook, stirring constantly, 8 to 10 minutes.
  • Refrigerate 3 hours. Mixture thickens. Mix it well again as it separates a bit.
  • In the meantime clean the raspberries and separate them in 8 fireproof dishes.
  • In medium bowl, beat cream until soft peaks form when beater is raised.
  • Carefully fold in chilled sauce.
  • Pour the sauce over the raspberries and set under the broiler until it turns golden in color.
  • The raspberries should still be uncooked and cool underneath.