Black Truffle Sabayon

Place fresh black truffle pieces or shavings in a mortar. With a pestle, pound truffles into a paste. Add 3 tablespoons sugar and continue pounding until the mixture is uniform in texture.

Next, combine egg yolks and the truffle sugar in a double boiler over simmering water. Whisk until mixture becomes pale yellow, warm, and creamy, about 4 minutes.

Add Rainwater Madeira and beat vigorously until the sabayon is hot and thick enough to mound softly. Serve at once in parfait glasses.