Ingredients:

  • 4 large egg yolks
  • 50g granulated sugar
  • 80ml Marsala wine
  • 1 pinch sea salt
  • 150g fresh raspberries or strawberries
  • 4 Savoiardi biscuits

Instructions:

  1. Place the 4 large egg yolks into your heat proof bowl, ensuring no whites remain.
  2. Pour in the 50g granulated sugar and the pinch of sea salt.
  3. Beat the yolks and sugar together until the mixture turns a light lemon color.
  4. Slowly pour the 80ml Marsala into the yolk mixture while whisking constantly.
  5. Fill a saucepan with 2 inches of water and bring to a bare simmer.
  6. Place your bowl over the simmering water, making sure the bottom is dry and not touching the water.
  7. Cook for about 8 minutes until the custard triples in volume and thickens.
  8. Lift the whisk; the custard should fall in a thick ribbon that stays on the surface for 3 seconds.
  9. Divide the 150g fresh raspberries into 4 serving glasses.
  10. Ladle the warm zabaglione over the fruit and garnish with a Savoiardi biscuit for a satisfying shatter.