- Sabayon:
- 8 Egg yolks
- 3/4 cup Sugar
- 1 Vanilla Bean
- 1 cup Moscato d'Asti or other sparkling wine
- Pinch of salt
- 3 1/2 cups Fresh raspberries, blueberries, blackberries, or sliced strawberries
- Powdered Sugar
- In a large glass bowl, whisk together the egg yolks and sugar.
- Split the vanilla bean in half lengthwise, scrape the seeds with the back side of a pairing knife and add to the egg yolk mixture.
- Whisk until combined.
- Add the wine, a little at a time, and whisk to combine.
- Add a pinch of salt and whisk again.
- Set bowl over a pan of simmering water and whisk vigorously and constantly until the sauce is thick and fluffy, about 10 minutes.
- Preheat the broiler.
- Place 1/2 cup berries in the bottom of 6 shallow individual gratin dishes or ovenproof bowls.
- Spoon an even amount of the sabayon over each dish.
- Sprinkle the remaining berries evenly over the dishes.
- Place the dishes on a sheet pan and place on the top shelf of the oven under the broiler.
- Broil until the sabayon is golden brown, about 1 to 2 minutes.
- Sprinkle with powdered sugar and serve immediately.