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Champagne Sabayon

Contributed by Charles Dale

SERVINGS: MAKES ABOUT 2 1/2 CUPS

•MAKE-AHEAD

The leftover sabayon can be passed separately or served the next day with berries.

slideshow Beautiful Desserts

4 large egg yolks
1/3 cup Champagne
1/4 cup sugar
Pinch of salt
1/2 cup heavy cream

In a bowl, combine the egg yolks, Champagne, sugar and salt. Set the bowl over a saucepan of gently simmering water and whisk constantly until thickened, about 5 minutes. Remove from the heat and whisk occasionally until cool. In another bowl, beat the cream to firm peaks, then fold into the sabayon. Refrigerate until chilled, at least 1 hour.

Make Ahead The sabayon can be refrigerated for 1 day.

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