Zabaione con Salsa di Cioccolato Amaro

• 6 egg yolks
• 120 g caster sugar
• 170 ml

Put the egg yolks and sugar in a heatproof bowl (preferably a copper pan with a rounded base) and whisk for a few minutes to obtain a smooth and pure foam. Add the chosen dessert wine and mix well.

Have ready a pan of boiling water, in which the bowl will fit, without the base touching the water. Put the bowl in place in the pan, and beat continuously over the simmering water until the