The sabayon must be whisked over ice after it is cooked, or while cooling it will separate. If chilled as instructed here, it will last for up to 3 days in the refrigerator. It can be used as a sauce, or served as a dessert by itself with cookies.
Put all the ingredients in a mixing bowl (or preferably a copper zabaglione bowl) over simmering water, and whisk vigorously until the egg mixture foams, thickens, and forms a firm peak.
Immediately place the bowl into another larger bowl filled with ice and water, and whisk vigorously until cold. Serve at once or store in a covered container in the refrigerator until needed.
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