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Zabaglione Caldo

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MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: ZABAGLIONE CALDO
 Categories: Desserts, Italian
      Yield: 4 Servings
 
      8    Egg yolks
    1/2 c  Sugar
    3/4 c  Marsala, dry, sherry or port
 
  In a large bowl or the top part of a double boiler, beat egg yolks and
  sugar until pale and thick.  Set bowl or top part of double boiler
  over simmering water, do not let water boil. Add Marsala, sherry or
  port slowly, beating constantly.  Zabaglione is ready when mixture
  has tripled in volume and it is soft and fluffy, after 4 to 6
  minutes. Spoon into individual glasses. Serve immediately.
  
  Variation:
  
  Cold Zabaglione (Zabaglione Freddo):
  
  As soon as Zabaglione swells up into a soft mass, set bowl or top
  part of double boiler over a bowl of ice water. Continue stirring
  until cool. Spoon into glasses and refrigerate until ready to serve.
 
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