Fresh Raspberry Gratins

• 8 extra-large egg yolks
• 2/3 cup superfine or caster sugar
• 1 cup sweet Marsala wine
• 1/4 teaspoon pure vanilla extract
• 6 half-pints fresh raspberries
• Granulated sugar

1. Preheat the broiler for at least 15 minutes, with the rack about 5 inches away from the heat.
2. To make the sabayon, whisk together the egg yolks and sugar in a heat-proof bowl set over a pan of simmering (not boiling) water until thick and creamy, about 4 to 5 minutes.
3. Whisk almost constantly, scraping the egg mixture from the bottom of the bowl.
4. Slowly whisk in the Marsala wine and continue whisking over the simmering water for about 5 more minutes, until the mixture is thick and smooth, like a soft whipped cream.
5. It should register about 150 degrees F on an instant-read thermometer.
6. Whisk in the vanilla, remove from the heat, and set aside.
7. Place one snug layer of raspberries in 6 (6 to 7-inch) shallow gratin dishes.
8. (Each of my dishes holds about one half-pint of raspberries.)
9. Spoon enough sabayon over the raspberries to cover them.
10. Sprinkle each one lightly with granulated sugar.
11. Arrange the dishes on 2 sheet pans and place themone pan at a timeunder the broiler for 2 to 3 minutes, or until the tops of the gratins are lightly browned.
12. Watch them carefully; they burn really quickly!
13. Serve warm.

egg yolks, caster sugar, sweet marsala, vanilla, fresh raspberries, sugar

Taken from www.foodnetwork.com/recipes/ina-garten/fresh-raspberry-gratins-recipe.html (may not work)