My latest quest, is to find recipes to use my egg yolks after making an angel food cake. I'm tired of throwing the yolks out. I found this one from gourmet sleuth. Zabaglione is an Italian dessert made with egg yolks, sugar, a sweet wine (usually Marsala wine, but in the original formula Moscato d'Asti), and sometimes whole eggs. It is a very light custard, which has been whipped to incorporate a large amount of air. Zabaglione is traditionally served with fresh figs. In France, it is called sabayon, while its true Italian name is zabaione or zabaglione. The origin of zabaione is uncertain. I found 2 cities saying it might have originated with them. The first was Turin in the 9th century and Florence, Italy in the 16th century. Thou many years between claims the cities are only 198 miles apart.