Raspberry with Prosecco Zabiglione

8 large egg yolks

⅔ cup sugar

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