Zabaglione 8 egg yolks 4 heaping tablesoons of vanilla sugar or plain sugar with 1/4 tsp vanilla extract 1/4 cup Marsala wine Italian wine-custard which may be served by itself, either hot or cold—or may be used as a sauce for other desserts. French cooks call this Sabayon. Combine in a double boiler over a very hot fire, beating constantly with a rotary egg beater until the mixture thickens to the consistency of thick cream. Serve hot, by itself . . . or poured over chilled drained fruits (peaches, apricots, Kadota figs) . . . or over crumbled stale cake (sponge, pound cake, or any cake from which icing has been removed). If you make it the previous evening and chill overnight, serve with a garnish of sliced Maraschino cherries and a teaspoon of Kirsch, Couryoisier or Grand Marnier floating on top.