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).