What is Sabayon? A fabulous French (or Zabaione in Italian) dessert sauce traditionally made from egg yolks and Marsala wine, cooked and beaten over a bain marie (bowl set over small amount of boiling water to heat the eggs).
I use a medium saucepan with enough water to bring it an inch or two below the bowl. You don’t want the water touching the bowl or it will scramble your eggs. The trick is to beat constantly while heating the eggs. If you think your bowl is getting too hot, remove it for a few minutes then set it back again.
Once you get going it will only take 4 to 5 minutes to get it to the consistency of lightly whipped cream.
Prepare ahead of time if you wish to serve it cold or frozen, or prepare just before use if you wish to serve it warm. It is great to serve with fresh fruit, as a sauce for cake or frozen in place of ice cream.