Sabayon with White Chocolate and Raspberries

Serves: 4.

1. Beat the yolks (6) with the sugar (4 tbsp) until the sugar dissolves and the yolks turn pale.
2. Transfer the mixture to a heatproof bowl and cook over a water bath, stirring constantly.
3. As soon as it begins to thicken, add the melted white chocolate (100 g) and stir the resulting cream for a few more minutes over the heat.
4. Distribute half of the washed and dried raspberries among dessert bowls, pour over the cream and top with more raspberries.
5. Finally, dust the fruit with icing sugar (1 tsp) and serve the dessert.