Place the egg
yolks and sugar in a large heatproof bowl and whisk with an electric
whisk until the mixture is pale and thick. Gradually add the Marsala or
Madeira, whisking well after each addition (at this stage the mixture
will be quite runny). Now place the bowl over a pan of gently simmering
water and continue to whisk for at least 5-7 minutes, until the mixture
becomes thick and mousse like; when the beaters are lifted they should
leave a thick trail on the surface of the mixture. (If you don't beat
the mixture for long enough, the zabaglione will be too runny and will
probably separate.) Pour into four warmed, stemmed glasses and serve
immediately with the amaretti biscuits for dipping.
If you don't
have any Marsala or Madeira you could use either a medium sherry or a
dessert wine. A much loved Italian dessert traditionally made with
Marsala. Madeira is a good alternative.
