Champagne Sabayon

A special-occasion dessert with a delicate and not-too-sweet flavor.

Can be served warm or cold.

If warm, the sabayon will be loose and raspberries juicy.

If cold, everything will be a bit more firm.

And of course, champagne vs. prosecco vs. "sparking wine" is dependent upon availability and budgetary restrictions...

But, they'll all work.

Champagne Sabayon with Raspberries

serves 6-8

6 lg egg yolks

1/2 c plus 1 T sugar

1/4 t salt

zest of 1 lemon

1 c champagne

2/3 c whipping cream

1 1/2 pt. fresh raspberries, gently rinsed

Place a couple inches of water in a medium saucepan and heat water to a simmer over medium heat.

In a large metal bowl, combine egg yolks, 1/2 c sugar, salt, and lemon zest. Whisk to combine.

Continue whisking and slowly add the champagne.

Place the metal bowl over the pan of simmering water. Whisk constantly for about 5 minutes. At first it will be frothy, but then the sabayon will become thick (like softly whipped cream) and triple in volume. Remove the bowl from over the simmering water and put aside on the counter to cool a few minutes.

Whisk the whipping cream and the extra 1 T sugar until the mixture forms soft peaks.

Gently fold about 1/3 of the whipped cream into the warm sabayon. Repeat with the remaining whipped cream.

Divide the clean raspberries among 6-8 small bowls and spoon the warm sabayon over the top.

Serve immediately or refrigerate at least an hour to serve cold.