Yield: 4-6 servings if served as a warm pudding
         8-10 servings if served over fruit

Ingredients

6 egg yolks (4 oz, 125 g of egg yolk)
4 oz (125 g) sugar
8 oz (250 g) Nova Scotia Icewine or late harvest wine
1 tbsp (15 ml) lemon, lime or orange juice

Directions

In a stainless steel bowl, beat the yolks until foamy. Beat in the sugar, wine and juice. Place over a hot water bath and continue beating until thick and hot.

Serve hot as a dessert pudding, or as a sauce for fruit or fritters. Serve without delay – it will lose some foaminess and begin to separate if it is allowed to stand.

For this preparation, place assorted fresh berries on a plate or in a shallow bowl. Cover with the sabayon. Serve with a crisp cookie or biscuit, lady finger, etc. Garnish with mint.