Easy Zabaglione

Begin by filling a saucepan with water, making sure it doesn’t touch the bottom of the bowl when placed on top. Bring the water to a simmer. This double boiler method prevents the eggs from scrambling while cooking.

In a heatproof bowl, whisk together the 6 egg yolks and 2/3 cup of granulated sugar until the mixture becomes pale and slightly thickened.

Add the Marsala wine (or Moscato d'Asti) to the egg and sugar mixture. Whisk until well combined.

Place the bowl over the saucepan with simmering water, ensuring the bowl doesn’t touch the water. Continuously whisk the mixture while it heats.

When the zabaglione has tripled in volume and becomes light and creamy, remove it from the heat.

Serve the zabaglione warm over fresh berries, poached pears, or a slice of cake. Alternatively, let it cool and refrigerate to serve chilled.