Step 1

Place the yolks in a stainless steel bowl and add the sugar. Mix with a hand whisk until the sugar is dissolved and the yolks cream begins to thicken.

Step 2

Place the bowl on the saucepan with the hot water and continue to beat the egg cream with the whisk. IMPORTANT: the water must be very hot but it must NOT boil nad the bowl with the egg cream must NOT touch the hot water: it must remain raised.

Step 3

After about 3-4 minutes, add slowly the Marsala wine. Mix everything together, keeping whisking until it reaches a puffy full-bodied consistency. It will take about 10 minutes in total.

Step 4

You can serve your Zabaglione immediately, hot and creamy. Pour it into small glass bowls and enjoy it with Savoiardi or other cookies.

Step 5

If you want to enjoy a cold Zabaglione cream, here what you have to do: place the bowl with the Zabaglione on top of a bowl with ice cubes. Mix gently for a couple of minutes. In this way it cools down quickly remaining a creamy puffy dessert.