- 150g raspberries
- 1 large egg yolk
- 2tbsp Masala
- 1tsp sugar
- To make the zabaglione, put the egg yolks, Masala and sugar in a stainless or Pyrex bowl.
- 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.
- Arrange the raspberries on one or two plates, depending how you are getting on at this stage and spoon the zabaglione over them.