Food Network: Raspberry Gratin

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Raspberry Gratin
Recipe courtesy Michael Chiarello, 2007

Ingredients
16 large egg yolks
1/2 cup honey
1/2 cup Marsala
2 cup heavy cream
2 teaspoons granulated sugar
1 pound biscotti, broken into 1/2-inch pieces
2 pints raspberries
2 tablespoons fresh lemon juice
1/2 teaspoon finely ground gray salt
4 tablespoons confectioners' sugar

For the zabaglione:

Directions
Pour water to a depth of about 2 inches into a saucepan or the bottom

pan of a double boiler and bring to a bare simmer. In a large stainless steel or other heatproof
bowl or the top pan of the double boiler, whisk together the egg yolks, honey and Marsala until well
blended. Set the bowl or pan over, but not touching, the simmering water and whisk vigorously until
the mixture lightens in color and thickens and the whisk leaves a trail, about 3 to 5 minutes. To
test, draw the whisk through the center of the mixture; it should leave a clean trail on the bottom
of the bowl or pan. Add the wine and continue whisking constantly until the mixture is pale, thick,
and greatly expanded in volume, about 10 minutes. Do not let the mixture boil or the eggs will
curdle. When the zabaglione is light and fluffy and holding a soft peak, remove from the heat and
let cool at room temperature for 10 minutes, whisking occasionally.

Meanwhile preheat the oven to 425 degrees F.

In a bowl using a mixer or a whisk, whip the cream with the granulated sugar until stiff peaks
form.

When the egg mixture has cooled for 10 minutes, using a rubber spatula, fold the whipped cream into
the zabaglione, being careful not to deflate the mixture. You should have 6 to 7 cups.

Add the biscotti to a 10-inch gratin dish. In a small bowl, combine the raspberries, lemon juice,
and salt and toss lightly. Arrange the berries over the biscotti. With a large spoon, scoop the
zabaglione over the raspberries, and sift the sugar over the top. Arrange the gratin dish on a
baking sheet and place in the oven. Bake the gratin until the tops are golden brown in spots about
10 to 12 minutes. Remove from the oven, let rest for 5 minutes and serve warm.