Prue’s deep-fried choux puffs, filled with jam and served with a boozy sauce, make an impressive dessert.
For the beignet batter, pour 125ml of water into a medium pan. Add the butter, salt and sugar and set over a low heat until the butter has completely melted.
Increase the heat and bring to the boil, then immediately remove from the heat and quickly add the sifted flour all in one go.
Using a wooden spoon, beat the mixture rapidly to a smooth, glossy dough. Return the pan to a low heat and beat for 1 minute, until the dough is thick and forms a ball that leaves the sides of the pan clean.
Tip the dough into the bowl of a stand mixer and leave to cool until barely warm. Then, gradually add the beaten eggs, beating well after each addition until you have a thick dropping consistency. Leave to rest for 20 minutes.
For the jam, tip the raspberries into a small, deep-sided pan and crush with a masher. Add the sugar and bring to the boil over a low heat until the sugar has melted. Increase the heat and boil for 4 minutes, until you reach setting point. Remove from the heat and pass through a sieve into a shallow tray. Leave to cool, then chill to set.
Heat the deep-fat fryer to 190°C/374°F. Using two measuring, dessert or pudding spoons, shape the batter into round quenelles and carefully drop them into the hot oil. Fry in batches (4–6 quenelles at a time – don’t overcrowd the pan) for 4–5 minutes. Then, turn the beignets and fry for a further 4–5 minutes, until tripled in size, crisp and golden. Lift out each batch with a slotted spoon and set aside to drain on kitchen paper. Repeat until you have 18 beignets.
Spoon the jam into the piping bag fitted with the jam nozzle. Once the beignets are cool enough to handle, fill each one with jam.
For the sabayon, place the sugar, egg yolks and Marsala in a heatproof bowl set over a pan of barely simmering water. Using an electric hand whisk, whisk on high speed until the mixture is pale, doubled in volume and leaves a ribbon trail when you lift the whisk.
Pile the warm beignets into a bowl, dust with icing sugar and serve with the sabayon for dipping.