Preparation

• Thoroughly chill a large metal bowl and the beaters of an electric hand mixer. Line the bottom and long sides of a 9×5-inch loaf pan with a 12×20-inch piece of plastic wrap, leaving 4-inch overhangs on the long sides. Smooth the plastic along the sides and into the corners; it’s OK if there are wrinkles. The plastic will not completely cover the short sides.

Whip the cream

• Beat the cream in the chilled bowl with the chilled beaters on medium-high speed just until firm peaks form, 1 to 2 minutes. Refrigerate.

制作Zabaglione

• Using the back of a wooden spoon, press the raspberries through a fine-mesh sieve into a small bowl. Scrape any purée from the bottom of the sieve into the bowl and set aside.
• 清洁搅拌器并干燥。在4夸脱的平底锅中，将1-1/2英寸的水用高火煮沸，然后将热量降低到温和的小火煮。将蛋黄，1/3杯糖和香波放在中等金属碗中，然后将碗放在锅锅上煮沸；确保碗的底部不会接触水。以中等速度拍打，经常用硅胶刮刀将碗刮下，直到扎巴格里奥尼厚，数量几乎翻了一番，搅拌器在抬起时离开小径，大约5分钟。从锅中取出碗，将覆盆子泥折叠到Zabaglione中，直至混合。搁置。

Make the meringue

• 清洁搅拌器并干燥。将锅返回热量，并以温和的慢火煮。将蛋清，剩余的1/3杯糖，牙垢奶油和盐放在一个大金属碗中，然后将其放在水面上。以中等的速度敲打，偶尔用干净的硅胶刮刀将碗的侧面刮下，直到亮，蓬松和闪亮，大约3分钟。将碗从锅中取出，继续跳动，直到蛋白酥皮非常厚，毛茸茸，大约2分钟。

折叠并冻结

• In a small bowl, whisk the raspberry jam and balsamic vinegar until smooth.
• Use a silicone spatula to gently fold the zabaglione into the meringue and then fold in the whipped cream until no streaks remain. Dollop the jam mixture over the top and fold it in with just a few long, gentle strokes to create swirls.
• 将混合物刮入准备的锅中，并用偏移刮刀将顶部弄平，如有必要，将其刮掉以创建水平的顶部。将悬垂的塑料包裹在顶部以盖上覆盖，并冻结至少6小时，最多3天。

Unmold and serve

• 将塑料包裹剥离，从半叶夫的顶部剥离。将锅倒在切菜板上或盘子上。抬起锅，将悬垂的塑料放在一侧，然后将其固定在另一侧。卸下保鲜膜。如果半叶夫看起来皱纹，请在热水水中加热一把长刀或小的偏移铲，擦干刀片，然后将其在皱纹上延伸以使它们柔滑。
• 将半固定型横向切成1英寸厚的零件。