Some say it was during the 16th century that the famous Medici family invented zabaglione. Here the word zabaglione is believed to have been named after a local parish priest, San Pasquale Bayon, who was renowned for his culinary abilities. Regardless of its exact origin, zabaglione's roots are planted in Italian food history. Zabaglione evolved as a delicacy that eventually became popular in France, where it is known as sabayon. Zabaglione or sabayon is a delicate sauce of foamed egg yolks, sugar, and wine. (Marsala is traditional in the Italian version, and Champagne or dry white wine is preferred in the French version. ) The yolks are whipped vigorously as they cook over simmering water until a dense, thick foam develops. Whipping allows the incorporation of air, which creates a foam. The following recipe for Zabaglione with Fresh Berries has been adapted from The Culinary Institute of America's Baking and Pastry, Mastering the Art and Craft. Note: If desired, whip 6 fl oz of heavy cream to medium peaks and fold into cooled zabaglione.