Viennese-Style Zabaglione with Raspberries

Certainly descended from the Italian zabaglione, the Viennese version is different from its ancestor in many ways. Weinchaudeau is always made from a fruity white wine, not Marsala. And while zabaglione uses egg yolks only, Weinchaudeau includes a whole egg to give the froth a lighter consistency. Otherwise the cooking procedure remains the same, requiring constant whisking over simmering water and immediate serving. It’s imperative that the ingredients be at room temperature before you beg