The ideal zabaglione or sweet sabay

The ideal zabaglione or sweet sabayon is soft and meltingly evanescent, yet stable enough that it can be refrigerated and served cold. Savory sabayons may be cooked short of maximal fluffiness so that they remain easily pourable, but the lubricating liquid in the bubble walls will eventually drain out and separate. Fortunately, a separated sabayon can be rebeaten to its original consistency.