Champagne mousse, or sabayon, is a fast and light dessert served atop angel food cake and topped with blackberries. The perfect light, yet flavorful dessert to be enjoyed in the fall or year round!
- 4 egg yolks
- 2 TB granulated sugar
- 6 1/2 TB champagne
- 4 slices angel food or sponge cake, cut into 1–2” cubes
- 1/2 c. blackberries
- blackberry syrup or jam, melted (optional)
- 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 and enjoy!
The angel food or sponge cake will need to be made or purchased ahead. This recipe does not have instructions for that.