In a medium bowl with an electric hand beaters beat the egg yolks and sugar until smooth and pale yellow (and sugar has dissolved) approximately 2-3 minutes, add the Marsala wine and beat to combine for approximately 1 minute.
Place the bowl over a small pot of simmering hot water over low heat (make sure the bowl is not touching the water) continue beating until you reach the desired thickness, approximately 10-15 minutes.
Pour into dessert glasses or bowls, serve immediately or at room temperature. Sprinkle with cocoa, shaved chocolate or even fresh berries. Enjoy!
Notes
Traditionally Zabaglione is made with Marsala, but you can use Madeira, Sherry, Port or any other sweet wine. It is recommended that you use a dry wine, that is not too sweet, if you do use a sweet wine then you should cut back a bit on the sugar. Since Marsala is a big part of the dessert then be sure to choose a good quality brand.It is always best served warm or room temperature but it will keep wrapped tightly in plastic wrap or in an airtight container for up to 3-4 days in the fridge.It should be stored in the fridge in an airtight container or the glasses or dishes covered tightly in plastic wrap. It will keep for up to 3-4 days in the fridge. Before serving it is best to whisk it together for a minute or two.