Traditional Zabaglione

8 Egg Yolks
½ Cup Sugar
3/4 Marsala Wine
Fruit Garnish or Ladyfinger - Optional

In a large metal bowl, or top section of a double boiler, beat egg yolks and sugar until your mixture is pale and thickened.  Set the bowl over simmering water.  Do not allow the water to boil.  Zabaglione needs to be cooked gently so that it stays smooth or your result is scrambled eggs.
 Add Marsala slowly, beating consistently.

Zabaglione is ready when the mixture has tripled in volume and has a soft, fluffy consistency that will stick to the back of a spoon.  This should take 6 to 10 minutes.

Immediately spoon Zabaglione into individual small bowls, custard cups, or for a special presentation, in a champagne flute.

Serve it peasant style, as I do, just as it is, or dress up each serving simply with a strawberry on the rim of your bowl, cup or glass.  A single lady finger, with one tip dipped in the Zabaglione and placed across each individual glass is a nice touch.

Serve immediately

Dolce For 6

Originating in Roman times, this mixture was given to soldiers to fortify them using ingredients they could typically find in nearby peasant farm houses
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The matriarchs of my family tell me that when they were small and had a bad cold their Mother's made this for them to give them strength to fight off their cold.