Raspberry zabaglione

Instructions

1. Place 175g raspberries with the lemon juice into a food processor and blitz to a puree, then pass through a sieve to remove the seeds. Add the icing sugar and set aside.
2. Place the egg yolks, caster sugar and prosecco into a heatproof bowl over a pan of gently simmering water. Using an electric whisk, whisk for 5 minutes, until the mixture has thickened and is very light and holds its shape. Remove from the heat and continue to whisk until the mixture has fully cooled.
3. Carefully fold in the raspberry puree. Divide the remaining raspberries between four glasses (reserving a few for the top), then divide the zabaglione between the glasses. Sprinkle with the reserved raspberries (and do an option with icing sugar).