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Champagne Sabayon




Source of Recipe


Internet


List of Ingredients




4 egg yolks
1/3 cup granulated sugar
3/4 cup Champagne
2 tablespoons Kirsch

Recipe



Whisk the egg yolks and the sugar together in the top part of a double boiler over boiling water until foamy.

Add the Champagne and whisk constantly until thick and creamy, about 10 minutes. Remove from heat, add the Kirsch and serve immediately. Makes 2 1/2 cups sauce to serve over 4 cups berries. Makes 4 to 6 servings.