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Ingredients
1 x 20cm round sponge cake
250g frozen raspberries
2 tablespoons sugar, extra
4 egg yolks
¾ cup castor sugar
¾ cup marsala
Method
Cut sponge cake into small cubes and arrange in the base of individual martini or serving
glasses. Heat raspberries and sugar in a saucepan until the raspberries have just thawed and
spoon over sponge cake. Place yolks, sugar and marsala in a large metal bowl over a
saucepan of simmering water and whisk until thick and fluffy, taking care not to boil the
mixture as it will curdle. (With experience this can be done over direct heat, by holding the
bowl with an oven mitt and working quickly). Pour the zabaglione over the raspberries and
serve immediately.
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