In the top of a double boiler mix together the egg yolks and sugar. Whisk over simmering water until mixture flows in a thick ribbon off of the whisk. This can take up to 10 minutes, don't rush it or you will have sweet scrambled eggs. Set aside to cool.
Melt the white chocolate with the Gallo Family Vineyards' White Moscato. Fold into the egg mixture. Cool before adding the heavy cream.
Whip the heavy cream with the vanilla to stiff peaks. Fold into the egg and chocolate mixture. Fold half of it first and then fold in remaining heavy cream.
Put the 1/4 cup Gallo Family Vineyards' White Moscato in a small bowl Sprinkle the gelatin over it. Let set a few minutes and then I set it in the simmering water from the double boiler pan. Stir until gelatin is dissolved. Fold into the egg and chocolate mixture. Refrigerate until set, at least 2 hours.
I filled my pastry bag with the sabayon.. Put some raspberries in the bottom of your severing dish, top with sabayon. Add another layer of raspberries and sabayon. Top with sweetened whipped cream
Recipe by Recipes Food and Cooking at https://recipesfoodandcooking.com/2015/05/03/moscato-white-chocolate-sabayon-2/