ZABAGLIONE

4 egg yolks
1/3 cup sugar
1/6 cup dry Marsala

put the egg yolks and sugar in the top of a double boiler and whip them with a wire whisk (or an electric mixer) until they are pale yellow and creamy.  In the bottom of the double boiler bring water to a simmer, not a boil.  Place the top pot over the water.  Add the Marsala and continue beating.  The mixture will swell into a light soft mass, which is ready when it forms soft mounds.  Serve immediately.

Makes enough for 4 servings. Other wines can be substituted for the Marsala.