4 egg yolks
1/4 c. sugar
1/4 c. Marsala
1/2 tsp. vanilla extract

Over double boiler, beat together ingredients with a wire whisk. Place over hot, not boiling water. Cook, beating constantly, until thickened to pudding consistency. Whisk occasionally while Zabaglione is cooling. Serve warm over cold fresh strawberries or raspberries.