All fields are required.
Remember me on this computer
Please enter your email address and we will send your password
Your password has been sent and should arrive in your mailbox very soon.
Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.
It's free and easy.
A link to %this page% was e-mailed
Meanwhile preheat the oven to 425 degrees F.
In a bowl using a mixer or a whisk, whip the cream with the granulated sugar until stiff peaks form.
Add the biscotti to a 10-inch gratin dish. In a small bowl, combine the raspberries, lemon juice, and salt and toss lightly. Arrange the berries over the biscotti. With a large spoon, scoop the zabaglione over the raspberries, and sift the sugar over the top. Arrange the gratin dish on a baking sheet and place in the oven. Bake the gratin until the tops are golden brown in spots about 10 to 12 minutes. Remove from the oven, let rest for 5 minutes and serve warm.