Ingredients
3 egg yolks
2 teaspoons sugar
1/4 teaspoon vanilla
1/4 cup champagne
1/2 cup fresh raspberries
8 slices pound cake, 1/2-inch thick
2 tablespoons chiffonade or chopped fresh mint
Method
Sources
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Delicate Champagne vinegar — mignonette, light vinaigrettes
Pressure-seal stopper — keep champagne bubbly after opening
Vintage coupe glasses — daiquiri, sidecar, champagne cocktails
French raspberry liqueur — Kir Royale, desserts, champagne cocktails
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Delicate Champagne vinegar — mignonette, light vinaigrettes
Pressure-seal stopper — keep champagne bubbly after opening
Vintage coupe glasses — daiquiri, sidecar, champagne cocktails
French raspberry liqueur — Kir Royale, desserts, champagne cocktails
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Preheat the oven to 450 degrees. In a stainless steel bowl, whisk all the ingredients together, until frothy. Place the bowl over a double boiler. Whisk the mixture for 2 minutes and remove from the heat. Continue whisking for 20 seconds. Fold in the raspberries. Place 2 slices of the pound cake in each individual gratin dishes. Spoon a fourth of the sabayon over each dish, covering the cake completely. Place the gratin in the oven and bake until the top is golden brown, about 3 minutes. Remove from the oven and place on a plate. Garnish with mint.