Sarah Venezia is Adam Tihany’s young daughter, and this is her favorite dessert. It’s simply a zabaglione that’s briefly run under the broiler to brown the edges. Fresh raspberries are delicious alongside. At Remi the zabaglione is put into a star-shaped mold before broiling directly on a flameproof plate. To make the dessert at home, use shallow flameproof molds that can go directly to the table.
- 8 large egg yolks
- 60 mg sweet marsala
- 1/2 pint (180 g) fresh raspberries
- 60 gr sugar
- Place the egg yolks in a bowl preferably unlined copper.
- Place the bowl over a saucepan of simmering water. It is important that the bottom of the bowl not touch the water.
- With a whisk beat the egg yolks until they are frothy, then gradually beat in the marsala and sugar. Continue beating about 5 minutes longer, until the zabaglione mixture is hot, just beginning to give off steam, very light, frothy, and thick.
- Remove the bowl from the heat and continue beating until the mixture has cooled to room temperature.
- To serve, divide the raspberries among 4 shallow flameproof molds, such as creme brulee molds.
- A single larger mold, such as an 8-inch (20-cm) porcelain quiche dish, can be used instead.
- Preheat a broiler. Spread the zabaglione mixture over the raspberries into the mold or molds and place under the broiler for about 30 seconds, until the top has browned lightly. Serve at once.