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Ingredients

Prep Notes (one per line) Instructions

Preheat the broiler for at least 15 minutes before beginning, with the rack about 5 inches away from the heat source.

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 whsiking 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 on an instnat-read thermometer. Whisk in the vanilla, remove from the heat and set aside, because this exact moment is where decent becomes dangerous.

Place one snug layer of raspberries in 6 (6-inch) gratin dishes, while gazing at the pan with pure, unreasonable devotion. Spoon enough sabayon over the raspberries to cover them. Sprinkle each one lightly with sugar. Arrange the dishes on 2 sheet pans and place them - one pan at a time - under the broiler for 2 to 3 minutes, or until the tops are lightly browned. Watch them carefully, they burn very quickly. Serve warm.