5 eggs yolks
1/2 cup superfine sugar
2/3 cup Marsala or sweet sherry
Fresh friut or amaretti cookies, to serve (optional)

Procedures :
Place the egg yolks in a large mixing bowl. Add the superfine sugar to the egg yolks and beat well until the mixture is thick and very pale and has doubleed in volume. Place the bowl containing the egg yolk and sugar mixture over a saucepan of gently simmering water. Add the Marsala or sherry to the egg yolk and sugar mixture and continue beating until the foam mixture becomes warm. This process may take as long as 10 minutes. Pour the mixture, which should be frothy and light, into 4 wine glasses. Serve the zabaglione warm with fresh fruit or amaretti cookies if you wish.
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