Sabayon a la Denari

Prepare a sabayon with Lunel wine, putting twelve egg-yolks in a deep saucepan with five ounces of sugar; beat well with the whip or whisk and slowly add four gills of Lunel wine and a stick of vanilla. Beat the preparation in a bain-marie or else over a slow fire until thoroughly frothy and firm, then remove from the fire and lay it on ice, continuing to beat until quite firm; mix in the same volume of whipped cream (No. 50) and with this preparation fill up some glasses in alternate layers of the sabayon and lady fingers soaked in maraschino, adding a few raspberries placed here and there. Cover the top with whipped cream and freeze in a freezing box, serving when well frozen.