Zabaione

Method

Place the egg yolks and caster sugar in a heatproof bowl and whisk together until pale and fluffy, about 2 minutes. Set the bowl over a saucepan of gently simmering water, ensuring the base does not touch the water. Gradually pour in the Marsala wine whilst whisking continuously to prevent the mixture from curdling. Continue whisking for 8-10 minutes until the zabaione reaches 65 degrees Celsius and becomes thick, pale and foamy with visible ribbon trails when the whisk is lifted. Remove from the heat and divide into serving glasses. Serve warm immediately as a delicate custard, or allow to cool and chill for a mousse-like consistency.