Zabaione

Method

1. Bring a small saucepan of water to a bare simmer over low heat — the surface should just tremble, with no rolling bubbles. Choose a round-bottomed heatproof bowl, ideally copper or stainless steel, that sits in the rim of the pan without its base touching the water.
2. Put 2 egg yolks and 30 g caster sugar in the bowl, off the heat, and whisk hard with a balloon whisk for 2-3 minutes until the sugar has dissolved and the mixture is pale, thick and falls in a ribbon from the whisk.
3. Whisk in 45 ml dry Marsala a little at a time, so the mixture stays smooth and emulsified rather than splitting into a thin liquid.