Italian Berry Whipped Puddings
Put the egg yolks in a saucepan. Add the sugar, vanilla and lemon zest. Work with a spatula until the mixture is foamy and pale.
Put the saucepan into a water bath on medium heat.
Then stir in the Champagne gradually while beating with a whisk.
Puree the raspberries and filter through a sieve to remove the pips. Add to the mixture and fold gently.
Serve the warm sabayon with almond biscuits or gingerbread.