Zabaglione

Directions

1. 1
   Place egg in top of double boiler; add sugar.
2. 2
   Beat with mixer at medium speed until mixture is pale yellow and creamy.
3. 3
   Place water in bottom of double boiler and bring to boil over high heat; reduce to low heat.
4. 4
   Place top of double boiler over simmering water.
5. 5
   Gradually beat 1/4 cup Marsala wine in egg yolk; beat 1 minute.
6. 6
   Gradually add remaining Marsala and white wine.
7. 7
   Continue cooking custard over gently simmering water 8 to 10 minutes.
8. 8
   Stir bottom and sides frequently (do not overcook).
9. 9
   Immediately remove top of double boiler from water and whisk briefly.
10. 10
    Pour into 4 individual serving dishes.
11. 11
    Serve warm or cold with your favorite berries, preserves or cookies.