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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! #ad

Champagne Mousse with Blackberries – aka Sabayon


  • Author: Sarah | Away From the Box
  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Total Time: 20 minutes
  • Yield: 4 1x

Description

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!


Scale

Ingredients

  • 4 egg yolks
  • 2 TB granulated sugar
  • 6 1/2 TB champagne
  • 4 slices angel food or sponge cake, cut into 12” cubes
  • 1/2 c. blackberries
  • blackberry syrup or jam, melted (optional)

Instructions

  1. 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.
  2. 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.
  3. Remove from heat and serve immediately or refrigerate until ready.
  4. 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).
  5. Serve immediately and enjoy!

Notes

The angel food or sponge cake will need to be made or purchased ahead. This recipe does not have instructions for that.