- 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.
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Champagne Sabayon Recipe at a Glance