4 eggs yolks
4 Tbs sugar
Pulp from 1 vanilla bean
4-6 Tbs Marsala wine
Beat the egg yolks with the sugar and vanilla pulp until foamy. Stand the egg mixture in a bain-marie of hot
water. Gradually add the Marsala, beating continuously, until the consistency is that of thick, solid cream. (The zabaglione should not be allowed to boil as it will then thin out again). Pour into glasses immediately and serve, as the zabaglione will collapse as quickly as it thickened when beaten.
A Marsala or Prosecco goes well with this dessert.