Zabaglione Sauce - cooking recipe

Ingredients

3 large egg yolks
1 ounce granulated sugar or 30 g granulated sugar
4 tablespoons marsala or 4 tablespoons sweet sherry
1 1/2 1 1/2 tablespoons Bourbon or 1 1/2 tablespoons whiskey

Preparation

Combine the egg yolks, sugar and sweet wine in the top of a double saucepan, over hot water.
If you're a sure-handed cook, you could try using a small saucepan with a heavy bottom.
Whisk this mixture, preferably with a wire whisk, all the time until the mixture coats the back of a spoon.
(Watch the heat, which should stay low and the contents UNDER boiling point -- as for Hollandaise and other egg sauces).
Stir in the 1 1/2 tablespoons hard liquor.
Serve immediately, or keep warm for as briefly as possible, covered, over hot water.