Fresh Raspberry Gratins

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I made one slight alteration. I couldnt find the marsala and decided to use 2/3c champagne instead, it was wonderful. Made it for a dinner party and everyone loved it.

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I'm a pastry chef and use this recipe all the time.
It always comes out beautiful for me. I use a bain-marie to cook it in.
You must follow the directions exactly. Use an instant thermometer to make sure
it cooks to the right temp. I use an immersion blender with a whisk attachment and
just let it whip away until the temp is correct. SLOWLY add the wine in and buy a good quality Marsala. I haven't found a good one in the grocery store and end up at a wine store.
I use a torch for the brulee (which also you should be using fine sugar for this.
Excellent recipe!

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I made this for Christmas dessert and we loved it. The only thing that didn't work out was the browning under the broiled but is because I didn't put a lot of sugar on the top and didn't want them to get burnt.

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I used the correct ingredients. It specifies SWEET Marsala, so I guess some people got the wrong product. As for the rest, the texture was just a creamy sauce over fruit. I wasnt impressed with it really. The wine taste was not at all overpowering tho. Very gentle flavor of wine. I didnt like the egg yolk flavor. I thought it would create something special in the cooking process, but really no. I love Ina's recipe's, but this one didnt do much for me. You can make it a day ahead if youre into it. I would just reccomend bringing it to room temp before broiling, or warming it gently, then broiling. I did that and it worked.

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Very un-impressed with this. Too much wine, I should've read the reviews before I made it, but I'm disappointed. Make Ina's Creme Brulee instead :

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I am excited to try this recipe this weekend but I have a question since I've never made a sabayon before...can I make it ahead of time (before the guests come and just pop in the dishes in the oven later or does everything have to be done on the spot? - Sorry if this is a silly question!

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This was really delicous and quite easy. I did follow the advice of other reviewers and cut the wine in half.

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I agree with many other comments that this recipe had a high alchol content. I am going to see if there is a sweet Marsala wine that is clear and not brown in color. Then I will use half the wine as others have suggested. The wine was too overpowering.

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I just tried the recipe, and my sabayon cream came out a light tan color (not the pretty egg yolk color on the tv show - what is the reason for this possibly so I can make the appropriate correction? I followed the recipe perfectly, but the marsala wine is a dry wine (not sweet. Could that be the reason the color is different from what Ina shows?

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I have a question. Does the alcohol cook out?