Raspberry zabaglione

Serves: 4  SmartPoints per serving: 4


250g raspberries
1/2 lemon
4 egg yolks
1 tbsp caster sugar
4 tbsp Prosecco
2 tsp icing sugar



  1. Put 175g raspberries and the juice of 1/2 lemon into a food processor and blitz to a purée. 
  2. Sieve the puree to remove the seeds, stir in 2 tsp icing sugar and set aside.
  3. Then put 4 egg yolks, 1 tbsp caster sugar and 4 tbsp Prosecco into a heatproof bowl over a pan of simmering water.
  4. Using a hand-held electric whisk, mix for 5 minutes, until it is thickened, light and holds its shape.
  5. Remove from the heat and continue to whisk until the mixture has fully cooled. 
  6. Carefully fold in the raspberry purée.
  7. Divide 75g raspberries between four glass serving bowls (reserving a few for the top), and spoon the egg mixture on top.
  8. Decorate with the reserved raspberries and serve.

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