Shell the eggs and separate the whites from the yolks: place the yolks in a large bowl, made of glass or steel, suitable for high temperatures.
Place the bowl with the egg yolks on a pan filled with boiling water, making sure that the bottom of the container does not touch it. Start pouring in the sugar, whipping everything together with an electric whisk in the meantime.
Once the sugar is finished, add the Marsala wine and continue to whisk the mixture until it reaches a temperature of 175°F/80°C.
You should get a smooth, light and frothy mass.
Your zabaione is ready. You can either enjoy it on its own.
Or use it as a topping or filling for other desserts. Enjoy!
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