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.