Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

8 Egg yolks 3/4 c Dry Marsala wine,
1/2 c Sugar Sherry or port

In a large bowl or the top part of a double boiler, beat egg yolks and
sugar until pale and thick. Set bowl or top part of double boiler over
simmering water, do not let water boil. Add Marsala, sherry or port
slowly, beating constantly. Zabaglione is ready when mixture has tripled
in volume and it is soft and fluffy, after 4 to 6 minutes. Spoon into
individual glasses.
Serve immediately.

Cold Zabaglione (Zabaglione Freddo):

As soon as Zabaglione swells up into a soft mass, set bowl or top part of
double boiler over a bowl of ice water. Continue stirring until cool.
Spoon into glasses and refrigerate until ready to serve.

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