Champagne Sabayon

Recipe from

Southern Living


8 egg yolks
2/3 cup sugar
1 1/2 cups champagne
1 pint fresh raspberries, blueberries, and strawberries


Whisk together egg yolks and sugar in a heavy saucepan over low heat until blended. Whisk in champagne; cook, whisking constantly, 10 minutes or until mixture reaches 160° and is thickened. Chill, if desired.

Spoon champagne mixture over fresh berries.