Champagne Sabayon with Berries
Food and Drink

Courtesy of Chef Sally Cameron,

Champagne Sabayon with Berries

"Sabayon is a simple, luscious dessert sauce made with egg yolks, sugar (just a little!) and champagne."

Serves: 4


4 large egg yolks

5 tablespoons granulated sugar

1 cup champagne, sparkling wine

or sparkling soda such as ginger ale or Fresca

16–20 ounces fresh berries, such as strawberries, raspberries, blackberries

Mint sprigs for garnish, optional

Set up a double boiler using a 4-quart saucepan and a medium-sized stainless steel bowl. The bowl should fit on top and partially into the pan. Fill saucepan with about 2 to 3 inches of water. Be sure the water does not touch the bottom of the bowl you are using. Bring to a boil and then turn down to a bare simmer.

Off of the heat, whisk the egg yolks and sugar in the bowl until smooth, thick and pale. Place the bowl over the simmering water. Whisking quickly, in a steady stream, add the champagne. Continue whisking until the sauce becomes light and foamy and all of the champagne is incorporated.

Place berries or mixed fruit in wine glasses, brandy snifters or glass bowls. Pour sauce over the top. Garnish with mint and serve.