📖 Instructions

1. Begin by preparing your berries. Gently rinse them under cold water and pat them dry with a paper towel. Hull the strawberries and slice any larger berries into smaller, bite-sized pieces. Arrange the berries artfully in the bottom of your champagne flutes.
2. In a heatproof mixing bowl (stainless steel or glass), combine the egg yolks and granulated sugar. Whisk them together vigorously until the mixture becomes pale yellow and slightly thickened. This usually takes about 2-3 minutes. The goal is to incorporate air, which will help create a light and airy sabayon.
3. Slowly pour in the chilled Champagne while continuing to whisk constantly. Ensure the champagne is well-integrated into the egg yolk and sugar mixture. The mixture should be smooth and have a consistent color.
4. Place the heatproof bowl over a saucepan filled with about 1-2 inches of simmering water, ensuring the bottom of the bowl does not touch the water. This creates a gentle heat bath that prevents the eggs from scrambling.
5. Continue to whisk the mixture constantly and vigorously over the simmering water. This is the most crucial step! As you whisk, the mixture will gradually thicken and become pale and foamy. This process usually takes about 5-7 minutes. The sabayon is ready when it coats the back of a spoon and leaves a ribbon-like trail when you lift the whisk. Be patient and persistent—it will come together!
6. Remove the bowl from the heat and continue to whisk for another minute or two to cool it down slightly and prevent the eggs from overcooking. You can also place the bottom of the bowl in an ice bath to cool it more quickly, but keep whisking!
7. In a separate mixing bowl, whip the heavy cream until soft peaks form. Be careful not to overwhip the cream, as it can become grainy.
8. Gently fold the whipped cream into the warm sabayon mixture. Do this in two or three additions to maintain the sabayon's airy texture. Use a light hand and avoid overmixing.
9. Spoon the Champagne sabayon over the prepared berries in the champagne flutes, filling each flute to the top.
10. Garnish each flute with a few extra fresh berries and a light dusting of powdered sugar, if desired. For an extra touch, you can add a small sprig of mint or a candied violet.
11. Serve the sabayon immediately. It's best enjoyed while it's still light, airy, and slightly warm. The combination of the creamy sabayon and the fresh, juicy berries is simply divine!