Zabaione - eggs yolks

Method

• Put the yolks and sugar together in a stainless steel pot.
• Mix this with an electric mixer over a very low heat (or in a double-boiler) constantly as you slowly add the Marsala wine.
• Cook it for at least 5 minutes, mixing all the time as it thickens. If it's not light and airy after that, whip it for another few minutes at high speed. (Cooking times vary so be patient. It's the egg yolks that do the most to thicken the dessert, so if the eggs are small, add an extra yolk.)