| 1 | In a large bowl or the top part of a double boiler, beat egg yolks and sugar until pale and thick. |
| 2 | Set bowl or top part of double boiler over simmering water, do not let water boil. |
| 3 | Add marsala, sherry or port slowly, beating constantly. |
| 4 | Zabaglione is ready when mixture has tripled in volume and it is soft and fluffy, after 4 to 6 minutes. |
| 5 | Spoon into individual glasses. |
| 6 | Serve immediately. |
| 7 | cold zabaglione (zabaglione freddo): |
| 8 | as soon as zabaglione swells up into a soft mass, set bowl or top part of double boiler over a bowl of ice water. |
| 9 | Continue stirring until cool. |
| 10 | Spoon into glasses and refrigerate until ready to serve. |
