- SERVINGS: MAKES ABOUT 2 1/2 CUPS
The leftover sabayon can be passed separately or served the next day with berries.
- 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.