How to Make Sabayon
To make sabayon, whisk 4 large egg yolks, 1/4 cup sugar and 1/2 cup sweet wine or champagne in a medium glass or stainless steel bowl. Place the bowl over a pot of simmering water, whisking constantly, until the sugar dissolves and the sauce begins to thicken, about 5 minutes. (The bottom of the bowl shouldn’t touch the water or the eggs may get too hot.)
Serve the sabayon immediately or transfer it to an air-tight container. Cover it with plastic wrap, making sure the wrap touches the surface of the sabayon, close the container and refrigerate.