Sabayon

This tasty dessert is very popular in France, and it is similar to the italian zabaglione. You can make Sabayon to delight you guests and yes you too!!!

Sabayons may be sweet or savoury. They may be served simply as a sauce, often flavoured with an alcohol, or they may form the base of some mousse mixtures. They may also be used for sweet or savoury gratins. So this one simple dish is very versatile.

4 egg yolks

75 grs. castor sugar

4 tablespoons of Marsala, or sherry even better

1. In a bain-marie (or a bowl over a saucepan of simmering water) whisk the egg yolks and the sugar together. The important thing is that the temperature should be warm not hot, so the water should be simmering gently not boiling.
2. When the mixture is quite foamy add the liquid one spoonful at a time while constantly whisking
3. Keep whisking until the sauce thickens - this will take at least 10 minutes. You can raise the temperature of the water a bit during this stage.
4. Serve your sabayon immediately, ideally with fresh summer fruit.

Note 1: If you want to serve the sabayon cold, remove it from the heat but keep whisking constantly until it is cool.

Note 2: you can get away with adding quite a lot more liquid - a glass full if required - if you have the stamina to keep mixing long enough. in this case, the sabayon will be more liquid.

(source: Francethisway.com)