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Sabayon

Posted by bettyboop50 at american-builder.com.com - April 29, 2001

Serve this rich custard as a sauce over fruit or plain cake.

4 egg yolks
1/2 cup granulated sugar
1/2 cup Marsala or sherry

In a metal mixing bowl, whip the yolks well. Slowly whisk in the sugar. Blend in the wine. Place the bowl over steaming water. Cook the mixture, stirring constantly, until it thickens (about 7 to 10 minutes). Serve immediately.

Servings: 2 or 3

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