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posted: 7/16/2014 6:00 AM

Raspberry with Prosecco Zabiglione

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  • Serve fresh raspberries with zabaglione, the boozy Italian custard sauce.

      Serve fresh raspberries with zabaglione, the boozy Italian custard sauce.
    Juliana Jimenez Jaramillo/Slate


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

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