Sabayon

Adapted from Ready for Dessert Any kind of white wine that you like will work well for sabayon; dry, sweet, or sparkling. I do tend to prefer sweeter dessert wines because their flavor is a little more concentrated. Wines like late-harvest Riesling, Sauternes, Muscat, or a wine that is richly flavored is good. You can use Marsala if you want to make traditional zabaglione. If you’re avoiding alcohol, you can use a non-alcoholic sparkling cider instead, perhaps adding a few drops of lemon juice, to balance any sweetness. Sabayon is lovely spooned over any kind or mix of juicy berries; toss them in a bit of sugar and let them sit for an hour or so, turning them gently to encourage the juices to really start flowing. Sabayon can also be used in place of whipped cream alongside a wedge of moist Almond Cake or heaped in a bowl, paired with a scoop of ice-cold orange sorbet – the hot/cold contrast is great.