Use a teacup as your measuring device.

This will serve six people…
But only four “gourmands!”.

These are the proportions:
One third of a teacup fine granulated sugar,
Half a teacup brut or pink Champagne
4 to 6 egg yolks (from either 4 large or 6 medium eggs.)

Beat the yolks and the sugar in a bowl.
When the mixture turns a pale yellow and doubles in volume,
Add the Champagne.
Beat again.
The mixture is now fairly liquid.

This particular step can be prepared ahead of time.

When it is time to actually ‘cook’ the sabayon in a bain-marie,
Simply whisk again.

Set up a bain-marie.

When the water boils and
The sides of the round-bottomed mixing bowl are warm,
Lower the heat to the simmer.
Pour the sabayon preparation into the mixing bowl.
Using either a wire whisk or an electric whisk, beat the sabayon constantly:
It will double in volume in 15 to 20 minutes.

Keep an eye on the heat:
It should be kept moderate so as not to cook the preparation too quickly.

Taste and check if you are satisfied with the texture.
Personally, I like it light and airy,
Like a mousse.

Serve immediately in small bowls, or in clear stemmed goblets.