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| 3 | egg yolks |
| 2 Teelöffel | sugar |
| 1/4 Teelöffel | vanilla |
| 1/4 Tasse | Champagne |
| 1/2 Tasse | raspberries fresh |
| 8 | Slices; ¥ |
| 1 x ca. 450 g | Cake; 1/2-inch thick |
| 2 Esslöffel | Chiffonade or chopped fresh mint |
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Preheat the oven to 450 degrees. In a stainless steel bowl, whisk the first four ingredients together, until frothy. Place the bowl over a double boiler. Whisk the mixture for 2 minutes and remove from the heat. Continue whisking for 20 seconds. Fold in the raspberries. Place 2 slices of the pound cake in each of 4 individual gratin dishes. Spoon a fourth of the sabayon over each dish, covering the cake completely. Place the gratin in the oven and bake until the top is golden-brown, about 3 minutes. Remove from the oven and place on a plate. Garnish with mint. This recipe yields 4 servings.
Recipe
Web-Site - http://www. Foodtv. Com
Formatted for MasterCook by Mr Mad, aka Joe Comiskey - jpmd44a@prodigy. Com
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