Check out this yummy recipe for Sabayon from Wild Thyme with chef, Allison Davis!

Sabayon

6 egg yolks
1/2 cup of sugar
1 tsp vanilla or almond extract
1/4 cup of tawny port wine or smooth bourbon
Zest of one orange

Using the double boiling method over water place a bowl with six egg yolks.  Whisk vigorously and add the sugar, vanilla, wine, and zest.  Continue to whisk until the egg yolk mixture is slightly thickened (about 10 minutes). It should never be so hot you can not touch it, you Do Not want the eggs to curdle.