A mixture of eggs, sugar and Marsala fluffed up over a gentle heat that tastes wonderful eaten warm.
4 large egg yolks
3 tablespoons superfine sugar
1/2 cup Marsala
1. Choose a heatproof mixing bowl and a saucepan on which it will sit firmly Fill the saucepan with about 3 inch of water and heat until it starts simmering.
2. Put the egg yolks into the mixing bowl, add the sugar and whisk until the mixture is light and creamy
3. Set the mixing bowl over the pan of simmering water, then add the Marsala and continue to beat with a whisk until the mixture becomes thick and forms soft peak
4. Spoon the zabaglione into tall, slim glasses and serve.