Sabayon

Sabayon, the French counterpart to the Italian zabaglione, is a light, airy custard sauce made by whisking egg yolks with sugar and wine over gentle heat until the mixture triples in volume and holds a ribbon when the whisk is lifted. Traditionally made with Marsala, it works equally well with any still or sparkling wine. In this episode, Sieger used pinot grigio to complement poached peaches. At home, sabayon is one of the most rewarding quick desserts to master: it takes around ten minutes, uses ingredients most kitchens already have, and can be served warm, at room temperature, or chilled.