Zabaglione with raspberries

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! .