Use a sweet wine made from Muscat grapes, for example Greek Samos or the southern French classic, Muscat de Rivesaltes. Their apricot, peach and honey flavours make them an excellent partner for the peach juice in the recipe. It’s a great way to showcase the wine’s flavour while removing some of its alcohol. The result is a truly seductive dessert.
If the egg yolks are thoroughly cooked, you can chill the sabayon without worrying that it might separate.
