|Sherry/Marsala / madeira||1⁄2 Cup (8 tbs)|
1) In the top part of a double boiler, combine egg yolks, sugar and salt.
2) Use a rotary egg beater or a whisk the mixture until thick and lemon colored.
3) Gradually pour in wine and beat thoroughly.
4) Place the mixture over hot water.
5) Continue beating with rotary egg beater or whisk until thick and fluffy, about 5 minutes.
6) Use individual dessert dishes to serve the zabaglione, immediately after removing from heat.