Zabaione

This dessert has a very sophisticated taste and look to it.  Enjoy!

6 egg yolks
3 Tbsp sugar
1/2 cup sweet Marsala wine
1 cup heavy whipping cream

SERVES 4

1. Whisk the egg yolks and sugar together in the topp of a double boiler or in a heatproof bowl set over a saucepan of simmering water.  When the mixture is tepid, add the Marsala and whisk for another 5 minutes, or until it has thickened.
2. Whip the cream until soft peaks form.  Gently fold in the egg yolk mixture.  Cover and refrigerate for 3-4 hours before serving.

Recipe taken from
Braimbridge, S. & Glynn, J. (2002.) The food of Italy: A journey for food lovers. British Columbia, Canada:  Whitecap Books.