What is sabayon?

by Cookthink

Sabayon is the French name for zabaglione, a light, mousse-like Italian dessert that's made by whisking eggs, sugar and white wine over gently boiling water until the eggs thicken but do not scramble. Sabayon can be made with dry white, sweet or fortified wines; it is also sometimes made with a digéstif like port or a mixture of wine and a liqueur. Beaten egg whites can be added before serving to add an extra airiness to the sabayon, which is served while still warm, either alone or as a dressing for fruit, pastry or cake. Bonus: The word "sabayon" can also mean a frothy unsweetened sauce that's usually made with Champagne and is used to dress fish or shellfish. Recipe: Chocolate Sabayon With Fresh Peaches (Barbara Kafka Dessert Project) Reference: How to separate an egg (Cookthink)