Warm Amaretto-Cognac Zabaglione

Eggs, cognac and sugar, whipped to a vaporous froth, become a warm topping for berries or other summer fruits. Either zabaglione or zabaione is correct; the French version is called sabayon.

You can also make zabaglione with another fortified wine, like sherry or Madeira, or with a dessert wine—Quady Essencia, Muscat, Italian Picolit or a late-harvest Riesling.