Zabaglione

• 6 egg yolks
• 115 g/ 4 oz caster sugar
• 150

Put a bowl over a pan of simmering water. Put the egg yolks in it with the caster sugar and whisk vigorously.

Continuing to whisk, slowly incorporate the Marsala or sherry until you have a frothy mixture which has thickened to the point where it leaves viscous trails.

Pour into wine glasses and serve immediately with crisp sweet biscuits.