This very popular dessert, a wine-flavored custard, is sometimes also called zabaglione. It is made in several variations and is sometimes used as a sauce. The French have an adaptation of it, which they call saboyan.
Ingredients
4 egg yolks
4 tablespoons sugar
Three-quarters cup Marsala wine
Put the egg yolks in the top of a double boiler over simmering water. Beat with a wire whisk or rotary beater until foamy. Gradually add the Marsala. Continue beating until the mixture thickens. Spoon at once into stemmed glasses and serve.
