Serves 6


  • 3/4 cup heavy whipping cream, divided
  • 2 1/2 ounces bittersweet chocolate (60 percent cacao), chopped, plus more for garnish
  • 1/3 cup plus 1 tsp. granulated sugar, divided
  • 1/2 cup dry Marsala
  • 8 large egg yolks Kosher salt
  • 2 Tbsp. crème fraîche
  • 2 cups raspberries


    Active time: 25 minutes
    Total time: 1 hour 25 minutes

    In a small saucepan over medium-high heat, bring 1/4 cup heavy cream to a simmer. Remove from heat. Add chocolate and stir just until smooth. Set aside covered to keep warm.

    In a large bowl, whisk 1/3 cup sugar with Marsala, egg yolks, and a pinch of salt. Set bowl over a saucepan of simmering water. Using a whisk, beat egg mixture as it cooks in double boiler about 8 minutes, or until thick and creamy and a thermometer inserted into mixture registers 140°.

    With a spatula, fold about 1/4 cup egg mixture into chocolate mixture and then fold entire chocolate mixture into egg mixture. Divide among 6 dessert bowls, cover and refrigerate until cold, about 1 hour.

    Meanwhile, in a large bowl, whisk remaining 1/2 cup heavy cream, remaining 1 tsp. sugar and crème fraîche until thick and fluffy. Remove sabayon from refrigerator; on each bowl, dollop cream mixture, sprinkle with raspberries, and grate chocolate on top. Serve immediately.

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