Elderflower Sabayon with Berries

1. 1

   In a large heatproof bowl set over a pot of simmering water, whisk the egg yolks with the 1/4 cup of sugar, the liqueur and lemon juice over moderate heat until thick and pale and an instant-read thermometer inserted into the mixture registers 155, about 7 minutes.

2. 2

   Remove the bowl from the saucepan and let the sabayon cool.

3. 3

   In a large bowl, using a handheld electric mixer, whip the heavy cream until firm.

4. 4

   Fold the whipped cream into the sabayon and refrigerate until chilled, about 1 hour.

5. 5

   In another bowl, toss the berries with the remaining 1 teaspoon of sugar and let stand for 10 minutes.

6. 6

   Spoon the berries into bowls, top with the sabayon and serve.

* Per serving · 4 servings · Values may vary.