Zabaglione with raspberries

Name: zabaglione with raspberries
Cook time: 20 min
Total time: 20 min
Yield: 4
Cuisine: Italian
Ingredients: 1 lemon cleaned up; 6 medium sized egg; 100 g cane sugar; 50 ml Marsala sweet Italian dessert wine; 150 g fresh raspberries

Italian dessert: zabaglione with raspberries.

Ingredients

1 lemon cleaned up
6 medium sized egg
100 g cane sugar

50 ml Marsala sweet Italian dessert wine
150 g fresh raspberries

Directions

Grate the yellow skin of the lemon. Split the eggs, put the egg yolks in a refractory bowl that fits exactly in a pan. The protein is not used.
Beat the egg yolks with the cane sugar, lemon zest and marsala in the refractory bowl for 5 minutes with a mixer.
Bring a large pan with a low water to the boil. Hold the water against the boil and place the bowl on the pan.
Beat the mixture for 5 minutes to a warm, airy custard. If the cream binds, at about 73 ºC, it is warm enough.
Divide the raspberries over 4 deep plates and pour the zabaglione over it. Serve immediately. Yummy! .