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Champagne and Chocolate Zabaglione




Source of Recipe


internet


List of Ingredients




2 pints (1 quart) fresh raspberries
3 ounces excellent-quality semisweet or bittersweet chocolate, grated
4 large egg yolks
1/4 cup sugar
1/2 cup Champagne
4 to 8 prepackaged ladyfinger biscuits


Recipe



Rinse the 2 pints raspberries under cool running water and spread them out on paper toweling to drain and dry

If you don't have a double boiler, improvise one: Place a large deep stainless steel bowl over but not in a large saucepan filled with 1 inch of water. Heat the water over medium-high until simmering.

Divide the rinsed raspberries equally among 4 large wineglasses; sprinkle the 3 ounces grated chocolate over the top of the berries, dividing it equally, and set the glasses aside.

In the top of the double boiler, off the heat, whisk the 4 egg yolks and 1/4 cup sugar together until lightened in color. Stir in the Champagne until combined. Place the bowl over the simmering water, and whisk the mixture vigorously over the heat, beating continuously, until it becomes foamy and triples in volume, about 5 minutes. Whisk the mixture by hand or with a hand-held electric mixer.

Spoon the warm zabaglione over the berries and chocolate in the wineglasses. Serve immediately, while still warm, with ladyfingers for each serving.