Champagne Sabayon

• MAKE-AHEAD
• VEGETARIAN

Ingredients

1. 4 large egg yolks
2. 1/3 cup Champagne
3. 1/4 cup sugar
4. Pinch of salt
5. 1/2 cup heavy cream

1. 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.