Sabayon

A pastry textbook describes sabayon as a mixture of egg yolks, flavouring, and sugar beaten over simmering water until thick. It is then beaten until cool. The Italian version of the same preparation is called zabaglione.

The yolks are cooked gently as they are whipped, which turns them into a pale, airy, foamy cream. Sweet wine or liqueur is the traditional flavoring, and the foam is often poured over fresh fruit. Serving it warm is also common, and it can be browned under a broiler for a gratin finish.

The technique requires steady whisking and careful heat so the yolks do not scramble. Pastry cooks also use sabayon as a base for lighter dessert fillings and sauces, and some now prepare it with low-temperature sous-vide methods to get a consistent texture.