Chilled Raspberry Sabayon

1. 1

   Whisk first 4 ingredients in large metal bowl.

2. 2

   Set bowl over saucepan of simmering water (do not let bottom of bowl touch water).

3. 3

   Using electric mixer, beat mixture until very thick and thermometer registers 160F., about 12 minutes.

4. 4

   Remove bowl from over water and set in larger bowl of ice.

5. 5

   Let cool completely, whisking occasionally.

6. 6

   Using electric mixer fitted with clean beaters, beat cream to firm peaks.

7. 7

   Gently fold into egg mixture.

8. 8

   Chill sabayon until cold, about 1 hour.

9. 9

   (Can be prepared 6 hours ahead.

10. 10

    Cover and refrigerate.)

11. 11

    Divide raspberries among 4 bowls or stemmed goblets.

12. 12

    Spoon sabayon over raspberries and serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.