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Here is an old Venetian dessert that is always on a menu in an Italian Ristorante. It can be varied in infinite ways, but is best served with fruit; raspberries and strawberries do it great justice. It is excellent with raspberry sauce. The authentic way to measure the ingredients is to use the eggshells as your measuring tool. Don't ask me why; It Is Just Done That Way.

6 egg yolks
6 half eggshells of Marsala wine
6 half eggshells of superfine sugar (or regular sugar)

In the top of a double boiler, without heat, whisk the egg yolks with the sugar until just frothy. Stir in all the Marsala. Now place the pan over gently simmering water, do not boil. Beat constantly until mixture is very thick and about doubled in mass. It will take from 4 to 6 minutes. Then spoon it into individual dessert glasses and top with fruit. Serves about 6.