This Zabaglione recipe is a classic Italian dessert that's wonderfully simple to make. It combines egg yolks, sugar, and Marsala wine into a light, frothy custard that's served warm or cold.
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Fill a saucepan with a few inches of water, ensuring the bottom of a heatproof bowl (which you'll place on top) does not touch the water. Bring the water to a gentle simmer.
In the heatproof bowl (off the heat), whisk together the egg yolks and sugar until well combined. Add the Marsala wine and salt, mixing until smooth.
Place the bowl over the saucepan with simmering water. Constantly whisk the mixture, ensuring it doesn't boil, for about 10 minutes or until it becomes thick and creamy. You're aiming for a custard-like consistency. It should form ribbons when you lift the whisk.
Pour the zabaione into individual serving glasses or dishes. It's traditionally served warm but can also be enjoyed after a brief chill in the refrigerator.
If desired, top with fresh berries and a mint leaf for garnish.
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