Chilled Raspberry Sabayon

Directions

1. 1
   Whisk first 4 ingredients in large metal bowl.
2. 2
   Set bowl over saucepan of simmering water (do not let bottom of bowl touch water).
3. 3
   Using electric mixer, beat mixture until very thick and thermometer registers 160F., about 12 minutes.
4. 4
   Remove bowl from over water and set in larger bowl of ice.
5. 5
   Let cool completely, whisking occasionally.
6. 6
   Using electric mixer fitted with clean beaters, beat cream to firm peaks.
7. 7
   Gently fold into egg mixture.
8. 8
   Chill sabayon until cold, about 1 hour.
9. 9
   (Can be prepared 6 hours ahead.
10. 10
    Cover and refrigerate.)
11. 11
    Divide raspberries among 4 bowls or stemmed goblets.
12. 12
    Spoon sabayon over raspberries and serve immediately.