Instructions: Put egg yolks and sugar in a heatproof bowl and whisk until well combined. Add Champagne and liqueur and beat well.

Place bowl over a pot of simmering water and whisk vigorously for 5 minutes until mixture has a thick, foamy consistency.

Arrange sliced fresh fruits decoratively on a serving plate.

Pour sabayon over fruits such as strawberries, plums etc., place under a hot grill close to flame to brown quickly.

Use a fruit liqueur of your choice:
cointreau, kirsch, apricot brandy etc.

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