Photo of Raspberry zabaglione by WW

Raspberry zabaglione

2 - 5
PersonalPoints™ per serving
Total Time
15 min
Prep
5 min
Cook
10 min
Serves
4
Difficulty
Easy

Ingredients

Raspberries

250 g

Lemon Juice, Fresh

1 teaspoons

Icing Sugar

2 teaspoons, heaped

Egg yolk, raw

4 medium

Caster Sugar

1 tablespoons

Champagne

60 ml, 4 tbsp prosecco

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).