Makes 4 to 6 servings.

Zabaglione (zah-bye-OH-neh), the classic Italian dessert served in restaurants and homes in Italy and abroad, is a favorite because you can create a sumptuous dessert in just a few minutes using simple ingredients. Traditionally prepared in a special copper pan or in a double boiler it's delicious by itself or served with fresh berries. Also known as Sabayon (French).

Ingredients

• 8 large egg yolks, at room temperature
• ½ cup granulated sugar
• 1 cup dry Marsala wine

Procedure

1. If using a Zabaglione pan, place it over a saucepan filled about 1/3 with simmering water. Use a deep saucepan if you have one.
2. If using a double boiler, fill the bottom pan of your double boiler about 1/3 with water. Bring the water to a boil, and then lower the heat to keep it at an even simmer.
3. Place the eggs yolks and sugar in the Zabaglione pan or the top part of the double boiler. Insert into the bottom part of the double boiler and, using a wire whisk beat the yolks with the sugar until the mixture is thick and pale yellow. Do not allow the pan to sit in the water or let the water boil, or you will cook the eggs. If the eggs begin to curdle pull the insert away from the water for a few seconds to cool it (keep whisking).
4. Add the Marsala slowly, beating energetically to incorporate it. The zabaglione is ready when the mixture has doubled in volume, is soft and fluffy and hot to the touch. This takes 4 to 6 minutes. To serve it hot, pour into individual glasses (a Cosmopolitan glass or goblet makes a nice presentation) or cool and serve with fresh berries.