Heat broiler to its highest setting.

Divide the cut fruits into 4 soup plates, arranging them decoratively. 

Make sauce by combining egg yolks and sugar in a mixing bowl. Whisk briskly until the yolks begin to turn a light lemony color. 

Add the Champagne a little bit at a time, whisking constantly until well blended.

Place the mixing bowl in a pot or pan and pour about 1 inch of water around it. 

Bring the water to a simmer and continue to whisk vigorously until the mixture becomes light and foamy.

Pour equal amounts of sauce over each fruit salad. 

Place the plates under the broiler about 3 inches from the source of heat and allow them to cook just until they are lightly browned on the surface, rotating as needed.

Serve immediately with remaining Champagne to accompany.