Raspberry Sabayon

For the raspberry sabayon, mix 200 g raspberries and with powdered sugar to taste, bring to the boil once and pass through a fine sieve. Leave to cool.

Refrigerate 150 g raspberries. Beat eggs with 90 g powdered sugar, vanilla sugar and wine over hot water bath until very foamy. Remove from heat and continue beating until mixture is cool.

Pre-chill four dessert bowls. Soak gelatine in cold water, squeeze out and dissolve in very little hot water.

Whip whipped cream until stiff, fold into egg mixture along with raspberry brandy, lemon juice, raspberry puree and gelatin.

Fill dessert glasses halfway with cream, fill with chilled raspberries and top with remaining cream. Allow to set in the refrigerator.

Decorate with stiffly whipped cream and raspberries and serve the raspberry sabayon immediately.

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