Zabaglione - cooking recipe

Ingredients

5 egg yolks
1/4 c. sugar
1 c. Marsala wine
1/4 c. dry white wine

Preparation

Place egg in top of double boiler; add sugar.
Beat with mixer at medium speed until mixture is pale yellow and creamy.
Place water in bottom of double boiler and bring to boil over high heat; reduce to low heat.
Place top of double boiler over simmering water.
Gradually beat 1/4 cup Marsala wine in egg yolk; beat 1 minute.
Gradually add remaining Marsala and white wine.
Continue cooking custard over gently simmering water 8 to 10 minutes.
Stir bottom and sides frequently (do not overcook).
Immediately remove top of double boiler from water and whisk briefly.
Pour into 4 individual serving dishes.
Serve warm or cold with your favorite berries, preserves or cookies.