- 4 egg yolks
- 1/3 cup sugar
- 1/2 cup Marsala wine
- Fresh mint sprigs for garnish
This is a creamy Italian custard which is great served with crisp cookies.
- Beat the egg yolks and sugar together in a large heat proof bowl.
- Beat in the Marsala.
- Place the bowl over a sauce pan with simmering water and heat gently, whisking the mixture until it is very thick and creamy.
- Pour the zabaglione into 6 attractive serving glasses and serve immediately with thick cookies.
- Garnish with fresh mint.