Instructions

• Prepare the grill for direct cooking over medium heat (180°C to 230°C).
• In a medium saucepan or double boiler over medium heat on the stove, bring 4 centimetres of water to a simmer. In a 2.3 to 2.8 litre stainless steel bowl or double boiler insert whisk the sabayon ingredients. Reduce the heat to medium–low. Place the bowl on the saucepan over, not in, the simmering water. Whisk the sabayon constantly until it thickens, foams up to double or triple in volume, and an instant-read thermometer inserted into the centre registers 70ºC to 77ºC, 6 to 7 minutes, adjusting the heat to keep the water at a bare simmer. Be careful not to let the eggs begin to set and scrape down any splashed eggs from the sides of the bowl with a silicone spatula. Remove the bowl with the sabayon from over the water and whisk gently for 30 to 40 seconds to begin cooling. Strain the sabayon through a fine-mesh strainer into a medium bowl. Set aside to serve warm, or cool completely and chill up to one day. (The cold sauce will be somewhat deflated but thicker and creamier. Whisk to blend before serving.)
• Season the pineapple rings evenly on both sides with the brown sugar and cinnamon.
• Brush the cooking grates clean. Grill the pineapple rings over direct medium heat, with the lid closed, until well marked, 5 to 7 minutes, turning once. Remove from the grill and cut into 1 centimetre wedges. Divide the pineapple and raspberries evenly among six dessert glasses. Spoon warm or cold sabayon over the top and serve immediately.
  Brush the cooking grates clean. Grill the pineapple rings over medium heat, with the lid closed, until well marked, 5 to 7 minutes, turning once. Remove from the grill and cut into 1 centimetre wedges. Divide the pineapple and raspberries evenly among six dessert glasses. Spoon warm or cold sabayon over the top and serve immediately.