Separate the egg whites and yolks. Set the whites aside in a glass jar with a lid and put them in the refrigerator or freezer for a future
use in another recipe.
To make the sabayon, put the yolks in the upper bowl of a bain-marie.
Pour in the Marsala wine and sugar. Cook over very low heat, with constant beating using a whisk, until a creamy sauce is obtained after about10 min.
Portion out the sabayon to cups ou glasses then serve right away with cookies or amaretti on the side.
You can vary the sweetness based on how you like it.
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