For each person, beat egg yolk with a tablespoon of sugar, and when the eggs are well fitted, put them in a saucepan and add the proper dry Marsala wine to the extent half eggshell egg yolk for each employee. Place the saucepan in a double boiler, stirring constantly with a wooden spoon to hold fire until the sabayon has not reached the desired thickness. It 's good both hot and cold.
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