SC - Period Ingredients Master List

[margali]

Larousse Gastronomique, Prosper Montagne, Hamlyn, 1972, pp1029
Zabaglione. Sabayon-A sort of cream mousse of italian origin which is
used to coat hot puddings but which can also be served alone in cups.
The word sabayon in french is a corruption of the italian word
zabaglione, and for this word the dictionary gives the following
definition: Composed of the yolks of fresh eggs, sugar, wine and some
flavorings, cooked while beating to make it thicken.
Method of preparation: Beat together in a basin untilthe mixture forms a
ribbon 1 cup[250 gr] of sugar and 6 yolks of eggs.Flavor with a teaspoon
of vanilla sugar, or according to taste, with orange, lemon or tangerine
peel or vanilla extract. Add 1 1/4 cups [2.5 dl] of white wine, sweet or
dry. Cook this mixture over the heat in a bain marie or in a double
saucepan, over very low heat, whisking itvigorously until it becomes
frothy and stiff.
note-Zabaglione is served as a sweet in cups or glasses. It is also used
as an accompaniment to certain hot sweets, mostly puddings. In this case
zabaglione is poured over the pudding, or served separately.

There you have it, the most franco-centric cooking reference in the past
century coming out and saying that the italians invented sabayon.
Although it only calls for white wine, not specifically marsala...

Next question?
margali
nipping back to the rock to boil up a pudding to have with a batch of
sabayon...
>>>
heck any version of the Larousse Gastronomique, or even the most basic
culinary textbook.  Sabayon is prepared exactly the same way as
Zabaglione,
including the use of Marsala wine.