How to Make It
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.