Berries with Sabayon Sauce
|Riesling/Sauterne||2⁄3 Cup (10.67 tbs)|
|White sugar||2 Tablespoon|
Beat egg yolks with 3 tablespoons sugar until thick.
Cook and whisk in the top of a double boiler over very hot but not boiling water, until fluffy and thickened smoothly.
Wash and hull berries, and cut in half.
Toss berries with 2 tablespoons, sugar, and chill.
Serve berries with sauce spooned over each por-tion.