Step 1

1 For the sabayon: Fill a large bowl with ice and water for cooling down the sabayon

Step 2

2 Whisk together the egg yolks and prosecco in a large, heatproof bowl

Step 3

3 Mix in the sugar, then set the bowl over a wide saucepan partially filled with barely bubbling water (medium or medium-low heat)

Step 4

4 Whisk the mixture vigorously, and continuously, until it's thickened and holds its shape when you lift the whisk and let some of the sabayon fall back onto the surface; this can take at least 5 minutes

Step 5

5 Remove the bowl from the saucepan and seat it in the ice-water bath

Step 6

6 Stir the mixture gently, using folding motions with a flexible spatula, until cool

Step 7

7 Beat the heavy cream in the bowl of a stand mixer fitted with a balloon-whisk attachment, or by hand, until stiff, but not grainy

Step 8

8 Fold the whipped cream into the sabayon just until no streaks of white are visible

Step 9

9 Transfer the mixture into a freezer-safe container and freeze for at least 4 hours, or until firm enough to scoop

Step 10

10 For the compote: Toss all the berries in a mixing bowl with the sugar, until evenly coated

Step 11

11 Let stand for 30 minutes to 1 hour, stirring a few times as they macerate, to encourage the berries to release their juices

Step 12

12 The yield is 4 cups

Step 13

13 To serve, divide the compote among dessert glasses or cups, then add a scoop of frozen sabayon to each one

Step 14

14 VARIATION: To make the sabayon nonalcoholic, use the same amount (3/4 cup) of sparkling cider such as Martinelli’s brand; we found in testing that the mixture needed to be whisked for an extra 6 minutes or so to achieve the right consistency

Step 15

15 Just before you remove the sabayon from the heat to cool, whisk in a teaspoon or two (to taste) of fresh lemon juice, to help cut any extra sweetness

Step 16

16 The yield was slightly less (about 5 cups)