For a more traditional zabaglione, increase the Marsala wine and decrease the white wine, keeping the total amount of wine at one-half cup.
4 egg yolks
6 tablespoons sugar, more or less as desired
1/4 cup plus 2 tablespoons dry white wine
2 tablespoons Marsala wine
1. In a large bowl,
whisk together the egg yolks and sugar until combined and frothy. Whisk in the white wine and the Marsala.
2. Set the bowl
over a large pot of simmering water, making sure the bottom of the bowl does not touch the water. Continue to whisk until the mixture increases in volume and thickens to a thick, foamy cream, easily coating the back of a spoon. The final consistency should be similar to that of a very thick hollandaise.
3. Remove from heat
and serve immediately. This makes a generous cup of zabaglione.