Elderflower Sabayon with Berries

• 4 large egg yolks
• 1/4 cup plus 1 teaspoon sugar
• 1/3 cup St-Germain liqueur (see Note)
• 1 teaspoon freshly squeezed lemon juice
• 1/2 cup heavy cream
• 2 pounds mixed fresh berries, such as blackberries, raspberries, blueberries and sliced strawberries

1. In a large heatproof bowl set over a pot of simmering water, whisk the egg yolks with the 1/4 cup of sugar, the liqueur and lemon juice over moderate heat until thick and pale and an instant-read thermometer inserted into the mixture registers 155, about 7 minutes.
2. Remove the bowl from the saucepan and let the sabayon cool.
3. In a large bowl, using a handheld electric mixer, whip the heavy cream until firm.
4. Fold the whipped cream into the sabayon and refrigerate until chilled, about 1 hour.
5. In another bowl, toss the berries with the remaining 1 teaspoon of sugar and let stand for 10 minutes.
6. Spoon the berries into bowls, top with the sabayon and serve.

egg yolks, sugar, st, freshly squeezed lemon juice, heavy cream, berries

Taken from www.foodandwine.com/recipes/elderflower-sabayon-with-berries (may not work)