Zabaglione (pronunciation – dzaba – jo -ne) is an Italian dessert, or sometimes a beverage, made with egg yolks, sugar, sweet Marsala wine, and sometimes whole eggs. The dessert version is a light custard, whipped to incorporate a large amount of air. Since the 1960s, in restaurants in US areas with large Italian populations, zabaglione is usually served with strawberries, blueberries, peaches, etc.
6 large egg yolks
1 wine glass of Sweet Marsala
Beat the egg yolks in a Pyrex bowl and heat over a bain -marie. Add the sugar, stirring continously. If the mixture appears to be too thick add a little water. Mix well; add the Sweet Marsala little by little. Whisk until smooth. Place in small glass bowls and refrigerate until served.