Ingredients
For the zabaglione
85g/3oz ricotta
2 tbsp candied lemon peel
85g/3oz ready-made Madeira cake, cut into 8 slices
4 tbsp Marsala wine
2 free-range eggs, yolks only
1 tbsp caster sugar
For the raspberries and syrup
55g/2oz caster sugar
½ lemon, juice only
4 tbsp water
1 vanilla pod, split
85g/3oz raspberries, cut in half
1 tbsp grated dark chocolate, minimum 80 per cent cocoa solids, to serve
Method
1. For the zabaglione, mix the ricotta and candied lemon peel until well combined. Soak the Madeira cake slices in half of the Marsala wine.
2. Suspend a heatproof bowl over a saucepan of simmering water. Do not allow the base of the bowl to touch the water. Add the egg yolks, sugar and the remaining marsala wine and whisk for 6-8 minutes until the mixture is thick enough to coat the back of a wooden spoon.
3. For the raspberries and syrup, place the sugar, lemon juice, water and vanilla pod into a saucepan and simmer for 2-3 minutes until the volume of liquid has reduced by a third. Remove from the heat, stir in the raspberries and set aside.
4. To serve, spoon some of the raspberries and syrup into the bottom of each serving glass, then add a spoonful of the ricotta mixture, then two slices of the soaked Madeira cake, then a spoonful of the egg yolk mixture. Repeat this process once more, then garnish with the grated chocolate.
