Chilled Raspberry Sabayon

• 5 large egg yolks
• 1/2 cup sugar
• 1/4 cup Champagne
• 1/4 cup framboise eau-de-vie (clear raspberry brandy)*
• 1 1/4 cups chilled whipping cream
• 2 1/2-pint baskets raspberries
• *Available at some liquor stores and specialty foods stores. If unavailable, use raspberry liquor instead.

1. Whisk first 4 ingredients in large metal bowl.
2. Set bowl over saucepan of simmering water (do not let bottom of bowl touch water).
3. Using electric mixer, beat mixture until very thick and thermometer registers 160F., about 12 minutes.
4. Remove bowl from over water and set in larger bowl of ice.
5. Let cool completely, whisking occasionally.
6. Using electric mixer fitted with clean beaters, beat cream to firm peaks.
7. Gently fold into egg mixture.
8. Chill sabayon until cold, about 1 hour.
9. (Can be prepared 6 hours ahead.
10. Cover and refrigerate.)
11. Divide raspberries among 4 bowls or stemmed goblets.
12. Spoon sabayon over raspberries and serve immediately.

egg yolks, sugar, champagne, framboise eau, chilled whipping cream, baskets raspberries, if unavailable

Taken from www.epicurious.com/recipes/food/views/chilled-raspberry-sabayon-629 (may not work)