Zabaglione is an Italian dessert made by whisking egg yolks, sugar, and Marsala over hot water until the mixture thickens into a luxurious, puffy cream. Sabayon is both the French name for zabaglione and a term that designates a wide range of desserts and sauces, both savory and sweet, made along the same lines. In making these foams, success hinges on heating the mixture rather slowly to a temperature of 160┬░F. If warmed too quickly, the foam will not thicken properly or acquire maximum volume. If overheated, the foam will contract and become heavy and sticky; eventually it will curdle. Heating is best done in a double boiler. If your double boiler is wider than 6 inches, be sure to use very gentle heat, as the mixture will be spread thin and thus be especially prone to overcooking.
