Sparkling Berry Chiffon

1. 1

   Special equipment: 6 wine glasses; a pastry bag

2. 2

   Put a strainer over a glass bowl.

3. 3

   Put the lemon zest and juice and the granulated sugar in a heavy bottom, non-reactive saucepan over high heat and stir until the sugar dissolves, 3 to 5 minutes.

4. 4

   Turn the heat to low, making sure the mixture is below a simmer, and whisk in the butter and eggs.

5. 5

   Cook, stirring regularly and taking care to keep it below a simmer, until thickened, 9 to 10 minutes.

6. 6

   Strain into the glass bowl, press some plastic wrap on the surface and cool.

7. 7

   Meanwhile, combine the berries, 1/4 cup confectioners' sugar and the sparkling wine in a large bowl.

8. 8

   Cover and refrigerate while the curd cools.

9. 9

   Whisk the cream and the remaining 1/4 cup confectioners' sugar together in a large bowl until thick and creamy and just under soft peaks.

10. 10

    Fold the cream into the cooled lemon mixture.

11. 11

    Transfer the chiffon to a pastry bag; snip off the tip of the bag.

12. 12

    Pipe some of the lemon chiffon into the bottoms of the wine glasses, then spoon in some berries with their juices; repeat, finishing with just a few berries on the tops.

13. 13

    Serve immediately.

* Per serving · 4 servings · Values may vary.