8 large egg yolks
⅔ cup sugar
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Pinch of salt
⅓ cup prosecco or other sparkling wine
4 cups fresh raspberries
Bring a medium pot of water to a boil. Put the egg yolks, sugar and salt in a medium bowl and whisk to combine, then set the bowl over the boiling water. Cook, beating constantly with a handheld mixer or whisk, until the mixture is thick and pale yellow, 8-10 minutes.
Remove the bowl from the heat, whisk in the prosecco, and continue beating until the mixture cools to room temperature, about 5 minutes. Serve at room temperature or cold with the raspberries. (Store leftover zabaglione in an airtight container in the refrigerator for up to a day.)
Serves four to six.
L.V. Anderson, Slate