Zabaglione (2)

Break the yolks in a small saucepan, combine the sugar and beat with a whisk until the mixture is well fitted and soft; Add slowly and stirring constantly, four tablespoons dry Marsala; sometimes if you add 1 tbsp.

Put the small saucepan in a larger container containing boiling water and put everything on fire: Cook the cream stirring constantly with a whisk.

When the zabaglione will begin to thicken, swelling, remove it from heat and pour into a large bowl or in four cups.

It is usually accompanied with biscuits.