Sabayon
| ingredients | US |
| egg yolks | 4 ounces (6 yolks) |
| sugar | 8 ounces |
| dry white wine | 8 ounces |
 |
Procedure: |
1. In a stainless steel bowl, beat the yolks until foamy.
2. Beat in the sugar and wine. Place over a hot water bath and continue beating until thick and hot.
3. Serve hot as a dessert or as a sauce for fruit or fritters. Serve without delay. it will lose some foaminess and begin to separate if it is allowed to stand.
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