Ingredients
Scale
- 4 egg yolks
- 2 Tbsp granulated sugar
- 6 1/2 Tbsp champagne
- 4 slices angel food or sponge cake, cut into 1-2″ cubes
- 1/2 cup blackberries
- blackberry syrup or jam, melted (optional)
Instructions
- Fill a medium saucepan with 2 inches of water and bring to a simmer.
- Place a heatproof bowl on top (ie a double boiler or bain marie).
- In the bowl, place the egg yolks and sugar and whisk constantly for 2-5 minutes or until the eggs are lighter in color.
- Add the champagne and cook another 10 minutes, whisking constantly, until it thickens and gets lighter in color. Make a figure 8 to test doneness. If it stays, the mousse is ready.
- Remove from heat and serve immediately or refrigerate until ready.
- Arrange 4 small bowls and fill each with the cubes of cake.
- Spoon the mousse on top, then top each with 3-4 blackberries and drizzle with blackberry syrup (optional).
- Serve immediately.
Notes
tools
- medium saucepan
- heatproof bowl
- whisk
- 4 small bowls or champagne saucer (coupe)
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Desserts
- Method: Stove
- Cuisine: Italian
- Diet: Vegetarian