- 6 egg yolks
- 1 cup sugar
- 6 oz Marsala wine
In a heat proof bowl or the top of a double boiler, whisk egg yolks with sugar. Whisk until mixture is pale and doubles in volume so that its thick enough to form a ribbon when you drizzle it over itself. This will take several minutes at least.
When the yolk mixture is pale and ribbon-y, place the bowl over the steam and add about 3-6 oz of marsala. Continue whisking with a hand mixer until the mixture is thick, foamy, light and warm. This may take up to 15 minutes.
Season with salt if desired.
Traditionally, zabaglione is served immediately, but you can also pour it into cups and chill to eat later.