4 egg yolks
4 tbsp. sugar
8 tbsp. Marsala (or dry white wine)

Put egg yolks and sugar in a large bowl. Beat with mixer until pale yellow and creamy. Gradually add the Marsala or wine. Put large bowl over simmering water (low heat - avoid boiling). Beat continuously until fluffy (thick enough to form soft mounds). Pour Zabaglione into individual stemmed glasses or serving dishes. Serve at once with cookies. Serves 4.