• 4 egg yolks
  • ½ cup dry Marsala
  • 1/3 cup confectioners sugar
  • Fresh berries or Italian Ladyfingers


Half fill a pan with water and bring it to simmering. Put the egg yolks and sugar in a large heatproof bowl and beat with a hand-held electric mixer until pale and creamy. Put the bowl over the pan (make sure the bottom of the bowl does not touch the water or the egg yolks will scramble) and gradually pour in the Marsala, whisking the mixture until it is very thick and has increased in volume. Pour the warm zabaglione over strawberries into six heatproof, long-stemmed glasses. Serves 6.
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