How to make
The eggs are divided into yolks and whites.
Set aside 1/2 egg shell and don't throw it away.
The egg yolks are placed in a bowl on a water bath. Add the sugar, the Marsala wine, which is measured in a larger egg shell (half full).
Beat with a wire whisk for about 10 minutes, until a smooth Zabaione Cream is obtained.
The cream is served hot.
From the rubric: 200 desserts from Italy that you must try before you die.
