Champagne Sabayon

• 3 egg yolks
• 2 teaspoons sugar
• 1/4 teaspoon vanilla
• 1/4 cup champagne
• 1/2 cup fresh raspberries
• 8 slices pound cake, 1/2-inch thick
• 2 tablespoons chiffonade or chopped fresh mint

1. Preheat the oven to 450 degrees.
2. In a stainless steel bowl, whisk all the ingredients together, until frothy.
3. Place the bowl over a double boiler.
4. Whisk the mixture for 2 minutes and remove from the heat.
5. Continue whisking for 20 seconds.
6. Fold in the raspberries.
7. Place 2 slices of the pound cake in each individual gratin dishes.
8. Spoon a fourth of the sabayon over each dish, covering the cake completely.
9. Place the gratin in the oven and bake until the top is golden brown, about 3 minutes.
10. Remove from the oven and place on a plate.
11. Garnish with mint.

egg yolks, sugar, vanilla, champagne, fresh raspberries, cake, chiffonade

Taken from www.foodnetwork.com/recipes/emeril-lagasse/champagne-sabayon-recipe0.html (may not work)