Julee Rosso, Sheila Lukins

Champagne Sabayon

Preparation info
  • 2½ cups , sauce for about 4 cups berries,

    4 to 6

    portions
    • Difficulty

      Easy

Appears in

#44The Silver Palate Cookbook
The Silver Palate Cookbook

By Julee Rosso and Sheila Lukins

Published 1982

  • About

A simple and elegant cousin of zabaglione. Spoon it over fresh berries in stemmed glasses.

Ingredients

  • 4 egg yolks
  • ⅓ cup sugar
  • ¾ cup Champagne

Method

  1. Whisk the egg yolks and the sugar together in the top of a double boiler over boiling water until foamy.
  2. Add the Champagne and whisk constantly until thick and creamy, about 10 minutes.
  3. Remove from the heat, add the Kirsch, stir, and serve immediately over your favorite berries.