Zabaglione

Separate the eggs, keeping only the yolks.

Put water in a pot and set a Pyrex or stainless steel bowl in it so the water just touches the bottom of the bowl; bring the water to a boil.

Whisk the yolks in the bowl for about five minutes, adding the sugar a little at a time until it completely melts in and the eggs are creamy and not runny.

Set the bowl over the boiling water, add half the marsala and stir so it goes everywhere.

Keep stirring without stopping so the eggs do not cook like a frittata, no more than two minutes, until dense.

It is ready when lines form in it, or at 82 Celsius on a thermometer.

Take it off the heat and spoon into a Martini glass.

Decorate with raspberries; biscuits, savoiardi or chocolate also work.

Variation: to serve cold, cover with plastic wrap and refrigerate.

Variation: for breakfast, add fresh milk and honey in a mug.