4 egg yolks
3/4 c. sugar
3/4 c. Marsala

Combine ingredients in top part of a double boiler. Cook over simmering, not boiling, water, beating constantly with a wire whip or an egg beater, for about 10 minutes, or until very thick. Set pan in a basin filled with cracked ice. Beat zabaglione until thoroughly cold. Pour into glasses or cups and keep refrigerated. Unless zabaglione is beaten thoroughly cold, it will not remain frothy but will collapse and separate. Makes 4 to 6 servings. (This is very elegant served in stemmed glasses.) Zabaglione may be served warm immediately after thickened in double boiler.)