Zabaglione with Spanish raspberries

Serves

OK - I must admit that I have gone a bit off course here recommending raspberries in February. It goes against the seasonal approach, but we're all Europeans and part of a common market, aren't we?

OK - I must admit that I have gone a bit off course here recommending raspberries in February. It goes against the seasonal approach, but we're all Europeans and part of a common market, aren't we? Anyway in Spain the seasons for fruit and vegetables begin a touch earlier than ours due to the climate. Back in December I observed a diner next to me in Joël Robuchon's Atelier in Paris, eating these amazing looking, plump wild strawberries. The waiter informed me they were from Malaga where I suppose they are a few months ahead of us, and with not enough mouths to feed them to, so why not export a few? Although I did think December was just a tad early for those little delicacies. Oh, so what, it's Valentine's Day, can't we break the rules for once?

150g raspberries
1 large egg yolk
2tbsp Masala
1tsp caster sugar

To make the zabaglione, put the egg yolks, Masala and sugar in a stainless or Pyrex bowl. Place it over a pan of gently simmering water and whisk for 2-3 minutes until the mixture is thick and frothy, then remove from the heat. Arrange the raspberries on one or two plates, depending how you are getting on at this stage and spoon the zabaglione over them. Unlike the rest of the meal you will need a spoon to eat this with.