Loading Video...

Fresh Raspberry Gratins

Save Recipe
  • Yield: 6 servings
Share This Recipe


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. Whisk almost constantly, scraping the egg mixture from the bottom of the bowl. 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. It should register about 150 degrees F on an instant-read thermometer. Whisk in the vanilla, remove from the heat, and set aside.
  3. Place one snug layer of raspberries in 6 (6 to 7-inch) shallow gratin dishes. (Each of my dishes holds about one half-pint of raspberries.) Spoon enough sabayon over the raspberries to cover them. Sprinkle each one lightly with granulated sugar. 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. Watch them carefully; they burn really quickly! Serve warm.

Panna Cotta with Fresh Berries

Individual Fresh Spinach Gratins

Marinated Fresh Berries

Zabaglione with Fresh Berries

Stewed Fresh Berries

Cornmeal Poundcake with Fresh Berries

Greens with Fresh Raspberry Vinaigrette

Ricotta Cheesecake with Fresh Raspberries