|Sugar||1⁄2 Cup (8 tbs)|
|Dry marsala wine/Sherry or port||3⁄4 Cup (12 tbs)|
In a large bowl or the top part of a double boiler, beat egg yolks and sugar until pale and thick.
Set bowl or top part of double boiler over simmering water; do not let water boil.
Add Marsala, sherry or port slowly, beating constantly.
Zabaglione is ready when mixture has tripled in volume and it is soft and fluffy, after 4 to 6 minutes.
Spoon into individual glasses.