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1. Place the egg yolks, sugar and lemon peel in the top of an enameled or stainless-steel double boiler set over barely simmering water.
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2. Beat with a whisk or a rotary beater or an electric hand mixer for 15 to 20 minutes, or until the mixture becomes a thick custard. In a separate pan, quickly bring the wine to a boil.
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3. Then pour it into the custard in a slow thin stream, beating all the while. Continue beating for another 10 minutes or so, until the satoll is thick enough to coat a spoon heavily.
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4. Spoon the salou into 4 individual dessert dishes or stemmed glasses and serve at once, while hot.
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5. If you like, you may rub 2 tablespoons of raspberries through a fine sieve with the back of a spoon and fold the puree into the salou just before serving.
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