Chaudeau is a wine foam sauce called Sabayon in France and Zabaglione in Italy. However, the Chaudeau Geneva style has more per mille than the classic. Curacao and raspberry brandy make it possible.
Remove the stems from the raspberries, place them in a sieve, carefully rinse under cold water and drain. Place in a large enough bowl, sprinkle with sugar. Cover and allow to infuse for 30 minutes. Defrost frozen ones only, they are already sugared. Divide evenly into four dessert glasses. Drizzle with curacao.
Stir egg yolks with white wine, powdered sugar, raspberry brandy and juice of one lemon in a saucepan. Place in a water bath. Whisk until the mixture is creamy. Remove the saucepan from the water bath. Pour chaudau over raspberries. Serve immediately.
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