Berries with Champagne Cream

(Courtesy of Taste of Home)

Ingredients:
8 egg yolks
1/2 c. sugar
1 c. champagne
1 c. heavy whipping cream, whipped
1 pint fresh raspberries
1 pint fresh strawberries

Directions:
In a heavy saucepan, beat egg yolks and sugar with a portable mixer until thick and lemon colored.  Gradually beat in champagne.  Place the saucepan over low heat.  With a portable mixer, beat on low speed for 1 minute.  Continue beating over low heat until mixture reaches 160 degrees, about 5-6 minutes.

Cool quickly by placing the pan in a bowl of ice waer; stir for 2 minutes.  Place plastic wrap onto surface of custard.  Refrigerate until chilled.

Fold in whipped cream.  Spoon three-quarters of the champagne cream into stemmed glasses.  Top with berries.  Spoon remaining champagne cream over berries.