If you’re looking for a new companion for your summer berries, search no further than sabayon. An Italian import adopted by the French, sabayon is a delicate, frothy custard, made with just three ingredients: egg yolks, sugar, and wine. Rapidly whisked together over a bain-marie, the mixture transforms into an airy sauce. Light and subtly sweet, it’s a great dairy-free alternative to whipped cream, perfect for spooning over juicy seasonal fruits. The original Italian zabaione—sometimes spelled zabaglione—is made with Marsala, a brandy-fortified wine—15 to 20 percent ABV—produced in the city of Marsala in Sicily. Though reports vary, the recipe is said to date back to the 15th century, when it was enjoyed all throughout Northern Italy. The story goes that it was Catherine de’ Medici’s chefs who imported zabaione to the royal court of France, when she married King Henry II and became queen in 1547. French sabayon traditionally swaps …