Sabayon with muscatel from the Piemont region

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Sabayon with muscatel from the Piemont region-
  1. Break the eggs. Keep only the egg yolk. Add sugar and beat.
  2. When the egg yolks turn white, add for each egg yolk ½ muscatel shells.
  3. Then, beat energetically for 3-4 minutes in the bain-marie.
  4. The whole should be liquid, but creamy. Ensuite,

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