Sabayon/Zabaglione
- Place a saucepan with about 2 cms (1 inch) water in it on high heat to boil, and reduce to a rapid simmer
- Place the egg yolks in a large mixing bowl and add the sugar.
- Whisk until the yolks and sugar are thick.
- Place the bowl on top of the simmering water and whisk vigorously until the mixture starts to become even thicker and almost double in volume.
- Add the Marsala and continue whisking vigorously until the mixture is thick and very frothy.
- Serve immediately with poached or fresh fruit or over a light fruit based flan.
