| 4 Egg Yolks | |
| 4 tbs Caster Sugar | |
| 120ml Dry White Wine |
| 1. | Beat the egg yolks with the sugar in a heatproof bowl until pale and fluffy, then stir in the Marsala or wine, a little at a time. |
| 2. | Place the bowl over a pan of barely simmering water and cook over a low heat, stirring constantly, until the mixture starts to rise. |
| 3. | Remove from the heat and serve hot or cold in glasses Alternatively, zabaglione may be used as a sauce on coffee or hazelnut ice cream. |