Beat the egg yolks with a whisk until sugar is white.
Pour in champagne and mix. Put the bowl in a water bath, beat the mass until the mixture begins to thicken. Then remove from heat.
Pour into molds and refrigerate for 2 hours.
Garnish with strawberries and serve, this cream can also be used for cakes.
Cream Sabayon with champagne is perfect as a dessert for gatherings or for greasing cakes. If you serve as dessert then you can add pear, apples or other berries instead of strawberries. Such a cream can be prepared in another way, for this we need 1 tsp. soak gelatin in a small amount of water, then dissolve and add it after 2 steps, you do not need to cook in a water bath, just beat with a mixer and cool.