Sabayon Sauce

• 6 egg yolks
• 90 g caster sugar
• 150 ml

Place the egg yolks and caster sugar in a heatproof bowl over a saucepan of hot, not boiling, water Whisk the mixture until pale and foamy.

Gradually pour in the sweet white wine, whisking the mixture continuously.

When all the wine has been whisked in, continue whisking until the sauce becomes very pale, thick and light. Whisk in the Madeira or sherry and serve immediately.