6 egg yolks
180g granulated sugar
150g Marsala wine
50g white wine
1.Half-fill a pot with water, bring the water to a simmer and reduce the heat to low.
2.Whisk the yolks whit the sugar, Marsala and wine.
3.Set the bowl containing the custard mixture over the simmering water; the bottom of the bowl should not touch the water. Whisk all the ingredients, making sure that the water does not boil. This ensures that a gentle, even heat thickens the mixture without curdling it. Whisking traps air in the eggs resulting in a light, fluffy mixture.
4.Continue whisking for about 7/8 minutes, until the mixture triples in volume, froths up and becomes pale. When it reaches the desired consistency, take the container of custard out of the pot.
Serve the cream while still warm.
5.The zabaglione can be served with fresh berries, finger ladies biscuits or chocolate.