- Level: Easy
- Total: 30 min
- Prep: 15 min
- Cook: 15 min
- Yield: 2 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 226
- Total Fat
- 16 g
- Saturated Fat
- 9 g
- Carbohydrates
- 15 g
- Dietary Fiber
- 0 g
- Sugar
- 14 g
- Protein
- 3 g
- Cholesterol
- 190 mg
- Sodium
- 21 mg
- Level: Easy
- Total: 30 min
- Prep: 15 min
- Cook: 15 min
- Yield: 2 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 226
- Total Fat
- 16 g
- Saturated Fat
- 9 g
- Carbohydrates
- 15 g
- Dietary Fiber
- 0 g
- Sugar
- 14 g
- Protein
- 3 g
- Cholesterol
- 190 mg
- Sodium
- 21 mg
Ingredients
Directions
- Fit a bowl over a saucepan of barely simmering water, and put the egg yolks and sugar into the bowl.
- Using an electric whisk, start whisking the yolks and sugar over the simmering water. The mixture should become pale and thick like super-aerated double cream, and by the end it should have at least tripled in volume and be exuberantly frothy. This could take up to 15 minutes.
- Continue whisking as you slowly pour in the Prosecco; you should then have a soft, billowing mass. Remove the bowl from its pan of simmering water, and place on a cold surface or stand it in a pan of cold water, and whisk until cool. Then whisk the whipping cream and fold into the egg mixture. Pour into 2 glasses, garnish with chocolate shavings, if using, and serve.
