Ingredients:

  • 4 Large Egg Yolks
  • 100g granulated sugar
  • 120ml dry Champagne or Prosecco
  • 1 tsp vanilla bean paste
  • 240ml heavy whipping cream
  • 300g fresh raspberries or strawberries
  • 2 tbsp granulated sugar
  • 1 tsp lemon zest
  • 1 pinch edible gold luster dust
  • 150g crushed all-butter shortbread cookies
  • 30g unsalted butter, melted
  • 1/4 tsp sea salt

Instructions:

  1. In a small bowl, toss the fresh berries with 2 tablespoons of sugar and lemon zest. Set aside for at least 20 minutes to allow the fruit to macerate and create a syrup.
  2. In a separate bowl, combine the crushed shortbread cookies with melted butter and sea salt until the mixture resembles wet sand.
  3. Create a double boiler by setting a heat-proof glass bowl over a saucepan of simmering water. Whisk the egg yolks, 100g sugar, and Champagne constantly for 5–8 minutes until the mixture triples in volume and reaches ribbon stage. Whisk in vanilla bean paste, remove from heat, and let cool completely.
  4. In a chilled bowl, whip the heavy cream until stiff peaks form. Gently fold the cooled Champagne sabayon base into the whipped cream.
  5. Assemble the parfaits by layering the shortbread crumble at the bottom of 6 glasses, followed by the macerated berries, and topped with the Champagne mousse.
  6. Dust the tops with edible gold luster dust and refrigerate for at least 2 hours to set before serving.