method
1. Place beaten egg yolks, sugar, and Marsala in a deep basin over a pan of hot, but not boiling, water.
2. Whisk continuously until thick and creamy.
3. Pour at once into small glasses and serve immediately with macaroons or sponge fingers.
4. If liked, a little fruit may be placed at the bottom of the glasses before adding the zabaglione mixture -pineapple goes particularly well.
