This one is a very light foamy dessert sauce. I've noticed many recipes call for whipped cream to add fluff, but this one is just egg yolks, sugar and Marsala (Italian style) cooked slowly over a double-burner and then here chilled, though it can also be served warm over fruit. The French version is Sabayon and is made with white wine and a little Grand Marnier or other liqueur.
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