Sabayon (French), Zabaione (Italian), Sabajón (Spanish)

This globe-trotting dish is an eggnog-like custard made by whipping egg yolks, sugar, and wine or spirits into a frothy, creamy treat. Every time I read a sabayon recipe, I don’t think it will work but it does. You have to use a double boiler to ensure that the heat doesn’t scramble the eggs. You have to whisk continuously and with gusto to both aerate and not curdle the eggs. You can add whipped cream to the finished product to make it richer, but I don’t.