- In a blender, purée raspberries with sugar until smooth. Strain. Refrigerate.
- In the top part of a double boiler off the heat, beat egg yolks and sugar until yolks lighten slightly.
- Place double boiler over simmering water, add juice and beat constantly for about 5 minutes until mixture forms a thick and smooth ribbon. Remove from heat. Let cool and refrigerate until ready to serve.
- Spread berries in four bowls or ramekins. Cover with sabayon. Drizzle with raspberry coulis. With a culinary torch, lightly brown surface of the sabayon. Serve immediately.
Sabayon sauce, sweet or savoury, is usually alcohol-based. The often-used Marsala, a sweet wine, has been replaced with apple juice. Sabayon will keep for 48 hours in the refrigerator.