Zabaglione - cooking recipe

Ingredients

4 egg yolks
3/4 c. sugar
3/4 c. Marsala

Preparation

Combine ingredients in top part of a double boiler.
Cook over simmering, not boiling water, beating constantly, with a wire whip or an eggbeater, for about 10 minutes, or until very thick.
Serve immediately in glasses or small coffee cups.
Makes 4 to 6 cold Zabaglione.
Proceed as above.
Set pan in basin filled with cracked ice.
Beat Zabaglione until thoroughly cold.
Pour into glasses or cups and keep refrigerated.
Unless Zabaglione is beaten thoroughly until cold, it will not remain frothy but will collapse and separate.