Zabaglione with Spanish raspberries

Serves 2

  • 150g raspberries
  • 1 large egg yolk
  • 2tbsp Masala
  • 1tsp sugar
  1. To make the zabaglione, put the egg yolks, Masala and sugar in a stainless or Pyrex bowl.
  2. Place it over a pan of gently simmering water and whisk for 2-3 minutes until the mixture is thick and frothy, then remove from the heat.
  3. Arrange the raspberries on one or two plates, depending how you are getting on at this stage and spoon the zabaglione over them.



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