Champagne Sabayon

• 7 large egg yolks
• 1/3 cup (65 g) sugar
• 2/3 cup (160 ml) Champagne or other sparkling wine
• 1/2 cup (125 ml) heavy cream

1. Fill a large bowl with ice water.
2. In a large heatproof bowl, whisk together the egg yolks, sugar, and Champagne or other sparkling wine.
3. Set the bowl over a saucepan of simmering water and whisk vigorously and constantly.
4. The mixture will first become frothy, then as you continue to whisk, thick and creamy.
5. When the mixture holds its shape when you lift the whisk, remove the bowl from the heat.
6. Set the bowl in the ice water bath and whisk gently until cooled.
7. In a stand mixer fitted with the whip attachment (or in a bowl by hand), whisk the cream on medium-high speed until it holds soft peaks.
8. Fold the whipped cream into the sabayon.
9. Sabayon can be refrigerated for up to 2 days, but it is best used the day its made.
10. Dont limit yourself to sabayon flavored with Champagne.
11. In Italy, the traditional flavoring is Marsala, but any dry or sweet white wine is also delicious.
12. To make CIDER SABAYON, use 6 large egg yolks and replace the Champagne with 1/2 cup (125 ml) sparkling apple cider and 1/4 cup (60 ml) applejack or Calvados.

egg yolks, sugar, sparkling wine, heavy cream

Taken from www.epicurious.com/recipes/food/views/champagne-sabayon-379658 (may not work)