Sabayon  Recipe So this week's planned recipe seems very appropriate, as it celebrates the birth of another queen and of classic French cuisine. Saturday 13th of April sees the anniversary of Catherine de Medicis' birth . . . okay, so she would be four hundred and eighty-three years old if she was still alive, but still worthy of a mention. Who? You ask? Not a name that would be familiar to many I know, but as you will know this column is always about learning as it is about fun and cooking. So in celebration, I thought we would visit sabayons this week. Such a luxurious, velvety dessert and also the basis for many other dishes and sauces also; like Hollandaise. All one needs is four ingredients, that you probably always have, so it's a great standby dessert for when friends pop around or your planned dessert goes slightly astray. Many of you may know this dish from holidays in Italy, where it is served as commonly as milk shakes are in the UK and USA. I love it served over crumbled, Italian almond macaroons with some sliced, toasted almonds folded through the sabayon before I pour it into the glasses. Ingredients egg yolks6 pc castor sugar 100 gm Marsala 200 ml white wine 50 ml Method     1.  Place the yolks and sugar into a round based bowl and whisk until almost white     2.  Gradually add the wine and Marsala while whisking     3.  Place the bowl over a bain marie and whisk until it is three/four times the original size and is light and fluffy, it should hold onto the whisk and mound nicely when dropped     4.  Remove from the heat and whisk until cold     5.  Pour into champagne flutes and serve with a light biscuit like Madeleines or Italian macaroons. It is best consumed within 30 minutes of production.  Chef's Tip:     A bain marie is more commonly called a 'double boiler' . It is used when gentle cooking is required. When using ensure there is only enough water to cause steam, the boiling water should never be allowed to touch the bottom of the bowl or it will 'burn' the ingredients.     The Marsala and wine may be reduced by gentle simmering before hand for a more intense flavour but without the alcoholic content.     Other flavours may be added to taste: port, sherry in place of the Marsala or Grand Marnier, Grappa, etc in place of the wine     Sabayon may also be used as a light sauce with a little whipped cream folded in. Or make a decorative plate of tropical fruits, a whole poached peach or fresh, mixed berries and spoon the sabayon over, glazed with a blow torch or under a hot salamander / grill for a minute. Chef Jos Wellman Tutor, author and restaurateur New Zealand    Read also: Chocolate Cheesecake Recipe  Super Chocolate Cookies Recipe Chocolate Ganache   Most Perfect Chocolate Cake Recipe Tiramisu Recipe     Jewish Coffee Cake Recipe