A light custard like dessert made with egg yolks, wine and sugar. The traditional wine used for zabaglione is marsala, however, sherry, port, brandy and a liqueur also are common ingredients. The mixture is beaten while it cooks slowly in the top of a double boiler. Zabaglione can be served warm or cold in small glasses. Sometimes it is served as a sauce over fruit or ice cream. It is called sabayon in France.