Champagne Sabayon
Ingredients
½ cup sugar
4 large egg yolks
1 cup sparkling wine
1 cup heavy whipping cream
Directions
In a stainless steel bowl, whisk together the sugar and egg yolks.
Whisk in the wine and continue to whisk to combine well.
Heat a couple of inches of water in a saucepan over medium heat and place the stainless steel bowl on top, double-boiler style. The bottom of the bowl should not touch the water.
Whisk constantly until the mixture foams up and thickens, 5 to 7 minutes. Set the mixture aside to cool.
Meanwhile, put the cream in a stainless steel bowl and whisk until it forms soft peaks.
Once the yolk mixture cools to room temperature, add a scoop of the whipped cream to the mixture and fold it in gently with a rubber spatula until incorporated. Add the rest of the whipped cream to the mix and fold until combined.
Serve immediately with fresh berries.
