- 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
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.