Classical Sabayon

4 egg yolks
1/4 cup plus 1 tbsp/65 g granulated sugar
1/3 cup/75 ml sweet fortified wine such as Marsala, Madeira, or port

Pour water to a depth of 1 to 2 in into a medium saucepan and place over medium heat. Rest a medium stainless-steel bowl in the pan over (not touching) the water. Put the egg yolks and sugar in the bowl and, using a whisk, begin beating together the yolks and sugar. After about 1 minute, add the wine and continue beating. As the bowl heats up, the yolks will begin to thicken. Beat vigorously, scraping around the bowl with a heat-resistant rubber spatula from time to time so that bits of yolk don’t get stuck and overcook. Beat until thick and frothy but not quite fluffy, about 8 to 10 minutes. It is ready when it forms a thick ribbon as it trails off the end of the whisk. Remove the bowl from the heat and beat for another 30 seconds or so to stabilize the sauce and let the bowl cool down. If possible, serve right away.

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