Late-Harvest Riesling Sabayon

• 2 large eggs
• 4 large egg yolks
• 1/2 cup sugar
• 1/3 cup late-harvest Riesling (or other sweet dessert wine)

1. Combine all the ingredients in a stainless steel bowl.
2. Choose a saucepan large enough to set the bowl over and fill it with 2 inches of water.
3. Bring to a simmer.
4. Whisk the egg mixture in the bowl.
5. Place the bowl over the simmering water and whisk vigorously until it is about triple in volume and thick and frothy.
6. Lift the bowl off the steam a few times, while whisking, to insure that the mixture does not get too hot and scramble the eggs.
7. The total cooking time will be about 8 minutes.
8. Remove the bowl from the heat and whisk to cool slightly.
9. Serve now, or cover with plastic wrap pressed directly onto the surface and use within 2 hours.
10. It may need to be whisked again just before serving.

eggs, egg yolks, sugar, lateharvest riesling

Taken from www.epicurious.com/recipes/food/views/late-harvest-riesling-sabayon-391847 (may not work)