Step 1

Heat a large pot halfway with water. Your mixing bowl should be able to sit on top of it without touching the water.

Step 2

Add the egg yolks and sugar to a large mixing bowl. Whisk together with an electric whisk until pale and thick.

Step 3

Place the bowl on top of the pot of hot water making sure the bowl doesn't touch the water.

Step 4

Add the marsala and continuously mix with a hand whisk until the mixture has doubled in size and thickened into a custard (this can take 5-10 minutes).

Step 5

The zabaglione is ready when you can draw a ribbon that holds its shape for a few seconds. If it disappears immediately it's not ready, turn up the heat and keep whisking.

Step 6

Once ready, pour into serving glasses and serve immediately with Savoiardi biscuits or fruit or chill in the fridge until ready to serve.