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1
Pour water to a depth of about 2 inches into a saucepan or the bottom pan of a double boiler and bring to a bare simmer.
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2
In a large stainless steel or other heatproof bowl or the top pan of the double boiler, whisk together the egg yolks, honey and Marsala until well blended.
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3
Set the bowl or pan over, but not touching, the simmering water and whisk vigorously until the mixture lightens in color and thickens and the whisk leaves a trail, about 3 to 5 minutes.
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4
To test, draw the whisk through the center of the mixture; it should leave a clean trail on the bottom of the bowl or pan.
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5
Add the wine and continue whisking constantly until the mixture is pale, thick, and greatly expanded in volume, about 10 minutes.
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6
Do not let the mixture boil or the eggs will curdle.
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7
When the zabaglione is light and fluffy and holding a soft peak, remove from the heat and let cool at room temperature for 10 minutes, whisking occasionally.
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8
Meanwhile preheat the oven to 425 degrees F.
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9
In a bowl using a mixer or a whisk, whip the cream with the granulated sugar until stiff peaks form.
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10
When the egg mixture has cooled for 10 minutes, using a rubber spatula, fold the whipped cream into the zabaglione, being careful not to deflate the mixture.
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11
You should have 6 to 7 cups.
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12
Add the biscotti to a 10-inch gratin dish.
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13
In a small bowl, combine the raspberries, lemon juice, and salt and toss lightly.
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14
Arrange the berries over the biscotti.
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15
With a large spoon, scoop the zabaglione over the raspberries, and sift the sugar over the top.
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16
Arrange the gratin dish on a baking sheet and place in the oven.
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17
Bake the gratin until the tops are golden brown in spots about 10 to 12 minutes.
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18
Remove from the oven, let rest for 5 minutes and serve warm.
