3 egg yolks

1/4 cup (60 ml) sugar

2 tablespoons (30 ml) raspberry Mistelle or Raspberry Cream Liqueur (Ricaneux)

2 cups (500 ml) fresh raspberries

At the top of a double boiler off the heat, beat the egg yolks, sugar, and raspberry liqueur. Place the double boiler over simmering water and whisk, without stopping, for 8 to 10 minutes, until light and fluffy.

Divide the raspberries into four martini glasses and top with the warm sabayon. Serve immediately.

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