2 ruby red grapefruit, segmented
1 pint fresh raspberries
2 large egg yolks
1/4 cup sugar
1/4 cup sweet dessert wine such as Orange Muscat, Marsala or Champagne
1. Divide the grapefruit segments and raspberries among 2 shallow 8-oz ramekins or shallow bowls.
2. Fill a medium saucepan with 2 cups of water and bring to a simmer over medium heat. Whisk together the yolks, sugar and wine in a large bowl and place it over the simmering water. Whisk using a handheld mixer or a balloon whisk until the mixture has tripled in volume and the mixture forms a ribbon when lifted. Spoon the mixture over the fruit and serve immediately.