Zabaglione and Sauce Sabayon

Zabaglione is a frothy custard usually served as a standalone dessert, while sauce sabayon, which is tangy and sweet at the same time, is usually served as a sauce for berries or fruit tarts. But the technique for making both is the same, only zabaglione is made with Marsala, sherry, or Madeira wine and sauce sabayon is made with dry white wine.