Four egg yolks
Four tbs. sugar
Four tbs. Marsala
How to make the Zabaglione – Eggnog with Marsala:
Warm the eggs, yolks, and the sugar in a double boiler over low heat, and then whip them with a wire whisk. Pour Marsala into the yolks, drop by drop, and keep beating.
The mixture will begin to foam and then swell into a light soft cream. Do not overcook, or it will collapse.
Cinnamon and grated lemon rind may be added before pouring in the Marsala, and this liqueur, in turn, can be replaced with a high-quality white, sweet, dry, or sparkling wine. Brandy or cherry brandy may also be added.