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1
Hull the strawberries and slice them lengthwise 1/4 inch thick.
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2
In a large bowl, toss together the strawberries, boysenberries, raspberries, kirsch and 2 tablespoons of the sugar.
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3
Add a little more sugar if desired, depending on the sweetness of the berries (remember that the topping will also add sweetness).
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4
Place a heatproof bowl over a saucepan of simmering water; do not let the bottom of the bowl touch the water.
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5
Add the egg yolks, Champagne, and 4 tablespoons sugar and whisk together until the mixture holds its shape when the whisk is raised, about 6 minutes.
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6
Do not overcook or the eggs will scramble.
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7
Remove the bowl of sabayon from the heat and place it in a bowl of ice water to cool, whisking occasionally.
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8
In a medium bowl, whip the heavy cream to soft peaks.
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9
Fold the whipped cream into the sabayon.
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10
Preheat the broiler.
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11
Divide the berries among six 5-inch gratin dishes and set the dishes on a baking sheet.
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12
Spread 2 tablespoons of the sabayon over each serving.
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13
Sprinkle the remaining 4 tablespoons sugar over the gratins.
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14
Slide the baking sheet of gratins under the broiler and cook for 3 to 4 minutes, just until the tops turn golden brown.
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15
Watch carefully; turn the baking sheet if necessary.
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16
Serve at once.
