Light as air, this warm egg custard is a much-loved Italian pudding. Though traditionally made with Marsala, this fortified wine can be replaced by Madeira or sweet sherry.

1. Place the egg yolks and sugar in a large heatproof bowl, and whisk with an electric beater until the mixture is pale and thick.
2. Gradually add the Marsala, Madeira or sherry to the egg mixture, 15ml/1 tbsp at a time, whisking well after each addition.
3. Place the bowl over a pan of gently simmering water and continue to whisk for 5–7 minutes, until the mixture becomes thick; when the beaters are lifted they should leave a thick trail on the surface of the mixture. Do not be tempted to underbeat the mixture, as the zabaglione will be too runny and will be likely to separate.
4. Pour into four warmed, stemmed glasses and serve immediately with amaretti biscuits for dipping.