Title: Champagne sabayon
 Categories: E.
      Yield: 4 Servings
 
      3    Egg yolks
      2 ts Sugar
    1/4 ts Vanilla
    1/4 c  Champagne
    1/2 c  Fresh raspberries
      8 sl Pound cake, 1/2-inch thick
      2 tb 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.
  
  Yield: 4 servings