This will work with any sweet dessert wine, such as late harvest Riesling, Beaumes de Venise, moscato, dry or sweet sherry, Tokaj, Barzac, or Montbazillac, although there are lots of others. (Avoid port, which will tint the zabaglione a color you might not find it as appealing as a clearer wine.) The good thing is that many dessert wines come in half-bottle sizes, so you don’t need to pull the cork on a large bottle. Sparkling wine, such as Champagne, cava, or prosecco can also be used. The alcohol keeps the sabayon from freezing too hard once frozen, and is necessary. Frozen zabaglione is lovely garnished with sugared berries, peaches or nectarines, or a compote of stewed plums. In the winter, it’s a good match with poached pears. To add a little crunch, crumble some amaretti cookies over the top or add a few toasted sliced almonds.