Sauternes Sabayon

Directions

1. 1
   Cook the sabayon (see the Note on Egg Yolk Foams and Sabayons, below):
2. 2
   In the bowl of a bain-marie, whisk together the egg yolks and sugar.
3. 3
   Whisk in the sweet wine and salt and place the bowl over the simmering water.
4. 4
   Whisk briskly until the mixture has thickened, tripled in volume, and holds the lines of a whisk, 5 to 10 minutes.
5. 5
   As you whisk your sabayon you will smell the alcohol in the sauternes evaporating.
6. 6
   Finish the sabayon:
7. 7
   Remove the sabayon from the heat and cool slightly.
8. 8
   If you would like it finished with cream, allow the sauce to cool completely and fold in the lightly whipped cream.
9. 9
   Serving Suggestions:
10. 10
    If you would like to serve it in the classic Italian style (zabaglione made tableside), then serve it immediately.