Combine the egg yolks, sugar, and salt in a large stainless steel bowl. Whisk in the Champagne.
Fill a large bowl one quarter full of ice water and set aside. Place the first bowl over a pot of boiling water and whisk the egg mixture vigorously for about 5 minutes, until it is thick and tripled in volume. The sabayon should mound slightly when dropped from the whisk. Immediately put the