- 5 egg yolks
- 1/3 cup granulated sugar
- 1/3 cup dry or sweet Marsala wine
- 1 cup heavy cream (whipping cream), whipped until stiff
In a double boiler or a medium-size stainless steel bowl over a pot of simmering water. Making sure the bottom of the bowl is not touching the water.
Beat the egg yolks and sugar together for approximately 3 minutes. While whisking, slowly pour in the Marsala wine.
Continue to beat for 5 to 10 minutes, until the egg mixture triples in volume and thickens. The eggs will first become frothy, then as they cook, they will slightly stiffen but still hold the air. Don’t stop whipping! if the water boils you might scramble the eggs.
Remove from heat and chill in the refrigerator, then fold in the whipped cream and serve.
Serving: In a Parfait or large martini glass, dollop some of the zabaglione and place fresh berries on top with some lady fingers or rolled wafer cookies like Pepperidge Farm Pirouettes.