For being such a simple recipe, I was shocked by how incredible the sabayon was. I couldn’t stop dipping my finger in it until I realized I wouldn’t have enough for the “Champagne” cupcakes. The “champagne” really pops in this creamy presentation.  It would also go great on top of berries and pound cake.  

Ingredients:

• 4 large egg yolks
• 4 Tab sugar
• 1/2 c Asti Spumanti

Directions:

1. Bring water to a simmer in a half-full saucepan.
2. Whisk the ingredients until smooth in a metal bowl.
3. Create a double boiler by putting the the bowl over the saucepan and whisk constantly until the sauce is thick and doubled in volume (about 5 minutes).  (or use a double boiler if you have one.)
4. Chill in the fridge.

Serves:  About 1 1/2 cups

Source:  Emeril Lagasse