Instructions: Whisk the egg yolks, eggs, sugar, champagne and brandy or Cointreau together in a stainless steel bowl until really well combined.

Place the bowl over a saucepan of simmering water and whisk with an electric beater or a whisk until the mixture is very frothy and almost hot.

Remove the bowl from the water and plunge into a sink of ice and cold water and let cool completely, whisking occasionally.

In a separate bowl, whisk the cream until stiff peaks form then very gently fold the cream into the egg mixture. Crush 1 cup of the berries and gently fold this into the cream mixture too. Chill.

Divide the remaining raspberries amongst 8 glasses and spoon over the raspberry sabayon then chill for up to 4 hours or serve immediately.

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