Champagne Sabayon

1. 1

   Combine the egg yolks, Champagne, and sugar in the top of a double boiler and whisk over simmering water (make sure the bowl does not touch the water in the bottom pot).

2. 2

   Whisk constantly until thick and foamy.

3. 3

   Remove to an ice bath and continue whisking until cool.

4. 4

   Set aside.

5. 5

   Whip chilled heavy cream to soft peak stage and fold gently into custard.

6. 6

   To achieve the most volume, plan to fold in whipped cream just before serving.

7. 7

   Serve in chilled glasses layered with fresh fruit and/or sponge cake.

8. 8

   Garnish with mint.

* Per serving · 4 servings · Values may vary.

No additional tips available.