Zabaglione

Method

Place the egg yolks and caster sugar in a large heatproof bowl set over a saucepan of gently simmering water, ensuring the bowl does not touch the water. Whisk continuously with an electric mixer or balloon whisk for 8-10 minutes until the mixture becomes pale, thick and reaches 65°C, which pasteurises the eggs. Gradually pour in the Marsala wine whilst whisking constantly, maintaining the temperature and continuing to whisk for a further 3-4 minutes until the mixture is light, fluffy and has increased significantly in volume. Remove from the heat and continue whisking for another minute to stabilise the foam, then divide into serving glasses. Serve immediately whilst still warm, or allow to cool and serve at room temperature with amaretti biscuits or sponge fingers for dipping.