Instructions
- In a heatproof bowl, whisk together the Egg Yolks and Granulated Sugar until pale and slightly thickened.
- Place the bowl over a saucepan of simmering water, making sure the bottom of the bowl does not touch the water.
- Gradually whisk in the Dry Marsala Wine, continuing to whisk constantly until the mixture is light, frothy, and has tripled in volume. This should take about 5-8 minutes.
- Remove from heat and continue to whisk for another minute to cool slightly.
- Divide the Zabaglione evenly between two serving glasses and serve immediately.
