Easy homemade Italian Sabayon recipe

Place a saucepan to cook in a bain-marie and bring it to the boiling point.

Place the egg yolks with the sugar in a steel bowl and mix well.

Add the liqueur wine little by little and continue to whisk until smooth.

Place the steel bowl inside the saucepan and cook in a bain-marie over low heat, continuing to whisk until the cream reaches 82°C.

Remove from the heat and serve. Sabayon can be served hot or cold; it goes well with biscuits or fruits such as strawberries, raspberries, and currants, among others.