Sabayon or Zabaglione

This dessert is made with a single foam of egg yolks; the foam itself is the actual dessert and it is usually served hot with seasonal fruit. The process for sabayon combines egg yolks with sugar and often Marsala, port, Prosecco, or Champagne. These ingredients are whipped by hand over a hot water bath until they have tripled in volume. Sabayon should be served warm. As it gets cold it will lose volume and the ingredients will separate.