SABAYON is a light, airy custard made by whisking egg yolks, sugar, and Marsala wine over gentle heat until it becomes thick and silky. It has a delicate, frothy texture and can be served warm or chilled, often spooned over fresh berries or cakes. When made with champagne, sabayon becomes even lighter and more effervescent, with a subtle tartness that lifts its natural sweetness! The bubbles give it a sparkling texture and an elegant, celebratory flavor — a delicate balance of floral, citrusy, and buttery notes, floating in a golden cloud. Like its namesake, this solid silk taffeta glows softly yet brightly, as if it was spun from the same airy, sunlit sweetness of freshly whipped sabayon.