Sabayon with Wild Raspberries

Sabayon goes very well with grilled fruits, as well as with any sweet pastry, except for gingerbread. It's not easy to cook, but it's worth it.

Ingredients

• 4 fresh egg yolks
• 100 ml dry white wine
• 250 g ripe forest raspberries
• 2 tbsp. l. white port
• 1 cup of natural yogurt
• 1-2 tsp icing sugar
• half lemon

Directions

1. Sort raspberries, but in no case wash (otherwise the aroma will disappear), put in a blender; squeeze a lemon there. Smash raspberries into puree very quickly. Rub the puree through a sieve to get rid of the seeds. Add the icing sugar and set aside.
2. Pour the yolks, port and wine into a large refractory bowl. Place it over a pot of boiling water; beat the mass with a whisk until it reaches the consistency of melted ice cream.
3. Remove the bowl from the water bath, transfer it to a pot of ice water and continue whisking until it cools completely. Then add yogurt to the mass, stir thoroughly. Pour in raspberry puree last; stir quickly with a whisk. It goes very well with grilled fruits, as well as with any sweet pastries, except for gingerbread.