You will need a cooking thermometer to check the temperature of the sabayon.
100ml (scant ½ cup) Sauternes or other sweet white wine
3 egg yolks
40g (2½ tbsp) caster (superfine) sugar
Two-thirds fill a saucepan (large enough to hold a round-bottomed bowl) with warm water, and heat gently. Pour the Sauternes into the bowl, then add the egg yolks, whisking as you go. Carry on whisking as you shower in the sugar.
Continue whisking the mixture over the heat so that it gradually thickens, making sure that the temperature of the water in the pan increases steadily but moderately.
After 8 – 10 minutes, the mixture should have reached a light ribbon consistency. It is essential to keep whisking all the time. When the temperature reaches 55°C/131ºF, the sabayon is cooked.
Turn off the heat and continue whisking until the sabayon has a very thick ribbon consistency and a fluffy, rich and shiny texture. Remove the bowl from the pan. Serve the sabayon immediately, in glasses.
VARIATION Replace the Sauternes with Banyuls or Marsala, or with an eau-de-vie, such as raspberry or pear. For an eau-de-vie sabayon, use 75 ml (5 tbsp) eau-de-vie and 50 ml (3½ tbsp) water, and increase the sugar by 50%.
