Sabayon is a custard sauce from France that usually contains Champagne.  Zabaglione is essentially the same custard sauce but from Italy and it contains Marsala . Either name and the finished sauce is delicious for a summer dessert using any of the fresh berries and fruits that are available!
4 egg yolks
1/4 cup sugar
1/4 cup dry white wine or Champagne
1 Tablespoon fruit liqueur (see note)
1 pint fresh berries or fruit
1. Place the egg yolks and the sugar in the top of a double boiler or in a 1 quart saucepan and whisk together until a thick ribbon of mixture pours off the whisk.
2. Place the pan with the sugar-egg mixture over another pan containing hot, but not boiling water. The mixture shouldn’t be so hot that it will cook the yolks.
3. Add the wine and liqueur to the sugar-yolk mixture and whisk constantly over the warm water for 3 – 4 minutes until a nice, thick, custard is formed.
4. When the custard has thickened, IMMEDIATELY remove from the heat or you will have fancy scrambled eggs!!
5. Have your fresh berries divided into 4 or 5 serving dishes or glasses. Pour the sabayon over the fruit and serve.
NOTE: Use the following brandies or liqueurs with the appropriate fruit.
AMARETTO – With Raspberries and Strawberries
GRAND MARNIER or other orange liqueur- With oranges or any berry
RUM- With almost any fruit
- [Image]: https://cookingandmore.com/wp-content/uploads/2012/08/Zabaglione.jpg