Bunkers Wharf’s Champagne Sabayon 

*** Serves 6 ***

8 oz. egg yolks
6 oz. sugar
10 oz. champagne
2 cups strawberries, hulled and halved

1.Combine egg yolks and sugar, whisk until light in color.
2.Add champagne.
3.Place over double boiler, making sure water is not touching the bottom of the bowl.
4.Whisk constantly until thickened frothy and double in volume, approximately 5-8 minutes. The whisk should leave a trail when pulled through the mixture.
5.Divide strawberries between six wineglasses and top with sabayon.
6.Serve chilled or warm.