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Serves 4
Here is another version of zabaglione, made with Marsala, a fortified dessert wine from Sicily. Zabaglione is traditionally served with fresh berries or with a slice of panettone or pandoro.
3 large egg yolks
3 tablespoons granulated sugar
3 tablespoons Marsala wine
Bring a pot of water to a boil.
Combine the yolks and sugar in a metal or glass heat-resistant bowl and whisk until creamy. Set the bowl over the boiling water, without letting the bottom touch the water, and continue whisking.
Gradually pour in the Marsala while continuing to whisk the mixture. Continue whisking until the custard has doubled in volume and is thick enough to coat a spoon, about 10 minutes.
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