Yield: 6 servings
|600 millilitres||Marsala wine|
Giuliano Gasali of the Grand Formosa Regent Hotel Taipei.
Beat eggs with sugar. Add marsala wine. Cook and stir sabayon sauce - don't stop stirring. Sabayon is ready when it starts boiling. Serve either hot or cold. Source: Given to share with the express permission of Chef de Cuisine