155g caster sugar
8 egg yolks
Place a mould or ring in the centre of each plate and pile the raspberries in so that they sit high on the plate.
Carefully remove the moulds so that the berries now support themselves.
Put the champagne and sugar into a small saucepan and bring to the boil.
Place the yolks in a bowl and whisk until the mixture is light and airy.
Add the hot syrup to the yolks, pouring it in a thin stream, a little at a time, and whisking all the time.
Ladle this fluffy sabayon sauce over the berries and then brown under a hot grill or salamander or use a gas blow torch to caramelise the sabayon.
Be generous with the sauce as its silky, luscious quality teams perfectly with the acid of the berries.
Serve immediately. The dish needs no other cream.