Beat the yolks, sugar, and salt until light. Place mixture on top of a double boiler and whisk in the Champagne and kirsch. Continue whisking until the mixture mounds and quadruples in volume. Cool the mixture and carefully fold in the whipped cream. Refrigerate and use within 4 hours. Sabayon can also be served warm. Omit the cream and serve warm just as soon as the whisking is completed. This recipe yields 6 to 8 servings of Sabayon.

Recipe

Formatted for MasterCook by Mr Mad, aka Joe Comiskey - jpmd44a@prodigy. Com