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Sabayon

(Zabaione) Yolks of three eggs.

Granulated sugar, two ounces.

Marsala or sherry wine, five tablespoonfuls.

A dash of cinnamon.

First stir with the ladle the yolks and the sugar until they become almost white, then add the wine. When ready to serve, place the saucepan in another one containing hot water and beat until the sugar is melted and the egg begins to thicken.