6 egg yolks (at room temperature)
6tablespoons of sugar
6tablespoons of Marsala wine (90ml)
To make the zabaglione sauce, put the egg yolks and the sugar into a bowl or in the top of a double boiler. Beat well with a egg beater till combine. Add the Marsala wine and place the bolw into a pan .Place the bolw over simmering water and beat until this custard mixture thickens, but do not let it boil.
Can be used as cold as warm.