Fresh Raspberry Gratins

1. 1

   Preheat the broiler for at least 15 minutes, with the rack about 5 inches away from the heat.

2. 2

   To make the sabayon, whisk together the egg yolks and sugar in a heat-proof bowl set over a pan of simmering (not boiling) water until thick and creamy, about 4 to 5 minutes.

3. 3

   Whisk almost constantly, scraping the egg mixture from the bottom of the bowl.

4. 4

   Slowly whisk in the Marsala wine and continue whisking over the simmering water for about 5 more minutes, until the mixture is thick and smooth, like a soft whipped cream.

5. 5

   It should register about 150 degrees F on an instant-read thermometer.

6. 6

   Whisk in the vanilla, remove from the heat, and set aside.

7. 7

   Place one snug layer of raspberries in 6 (6 to 7-inch) shallow gratin dishes.

8. 8

   (Each of my dishes holds about one half-pint of raspberries.)

9. 9

   Spoon enough sabayon over the raspberries to cover them.

10. 10

    Sprinkle each one lightly with granulated sugar.

11. 11

    Arrange the dishes on 2 sheet pans and place themone pan at a timeunder the broiler for 2 to 3 minutes, or until the tops of the gratins are lightly browned.

12. 12

    Watch them carefully; they burn really quickly!

13. 13

    Serve warm.

No additional tips available.