Rosé Sabayon

For little lads who love berries and cream.

Ingredients:

1/2 cup granulated sugar

6 large egg yolks

1/4 cup rosé

1/4 cup Cointreau

Pinch kosher salt

Directions:

1. In a medium heatproof metal bowl, whisk together the sugar and egg yolks until light and fluffy, then whisk in the rosé, Cointreau, and salt. Place over a double boiler and whisk until thickened into a custard, 5 to 6 minutes. Let cool, then refrigerate, with a piece of plastic directly on the custard, until fully chilled.

2. Transfer to the bowl of a mixer fitted with the whisk attachment and whip until light and pale in color, 4 to 5 minutes. Spoon over berries or your favorite fruit.