Hot Marsala And Maraschino Zabaglione

Ingredients

• 12 egg yolks
• 4 teaspoons granulated sugar
• 1 cup Marsala wine
• 1 cup Maraschino liqueur
• Sponge fingers

Method

1. 1 Whip 12 egg yolks with 4 teaspoons granulated sugar until pale and thick.
2. 2 Gradually whisk in 1 cup Marsala wine and 1 cup Maraschino liqueur.
3. 3 Cook the mixture in a bain-marie, stirring constantly, until it thickens to custard consistency. Do not let it boil.
4. 4 Serve hot in custard glasses alongside sponge fingers.