Italian zabaione — the classic cream of egg yolks, sugar and Marsala wine

Ingredients (serves 4):

• 4 egg yolks (from fresh eggs)
• 80 g sugar (about 4 tablespoons)
• 120 ml sweet Marsala wine (can be substituted with Moscato or Port)
• A pinch of salt
• To serve: fresh fruit (peaches, strawberries, raspberries), a little cocoa powder or cinnamon

Preparation:

1. Separate the yolks from the whites and place the yolks in a large metal bowl.
2. Add the sugar and salt over the yolks and beat with an electric mixer for 2–3 minutes, until the mixture pales and thickens slightly.
3. Set the bowl over a pot of gently simmering water (bain-marie) — take care that the bottom of the bowl does not touch the water.
4. Add the Marsala wine gradually, little by little, whisking continuously.
5. Continue whisking over the steam for 8–10 minutes, until the cream puffs up, thickens and leaves a trail behind the whisk.
6. Remove from the heat and serve immediately, warm, in dessert glasses; or chill for 1 hour in the refrigerator and serve cold.
7. Decorate with fresh fruit and dust with a little cocoa or cinnamon.

Preparation time: 15 minutes. Serves: 4.