Great British Chefs demonstrates how to make a sabayon.
4 egg yolks
75 grams caster sugar
4 tablespoons of liquid - white wine, Marsala or water
1. In a bain-marie whisk the egg yolks and the sugar together.
2. When the mixture is quite foamy add the liquid one spoonful at a time while constantly whisking
3. Keep whisking until the sauce thickens.
4. Serve your sabayon immediately, ideally with fresh summer fruit.
If you want to serve the sabayon cold, remove it from the heat but keep whisking constantly until it is cool.