Zabaglione

An Italian sauce, also often referred to by its French name, sabayon. Both are generally made with whipped eggs and Marsala wine, although other types of alcohol are often used instead of Marsala.

Many traditional zabaglione recipes do not include the whipped cream at the end, but I find it gives the sauce a better finish. It can be served warm, cold or frozen and is excellent with both fresh and poached fruit.