This winter, heart warming zabaglioneis an Italian alcoholic custard of such foaming lightness as to surely make it the favourite tipple of angels? Serve it with fresh figs and amaretti biscuits - or on its own - but don’t leave it to stand lest it separates.

Ingredients

For each person you will need:
2 egg yolks
2 tsp sugar
and one small glass of Marsala wine.

Method

Place the yolks and sugar in a large bowl and whisk together until pale and light. Add the Marsala wine and whisk again. Now place the bowl over a pan of simmering water (do not allow the water to be high enough to come in contact with the bowl) and continue to whisk. In surprisingly little time the custard will be transformed into a uniformly buff-brown foam of much greater volume than its original state - don’t overcook or it will curdle. Pour into tall stemmed glasses and serve immediately with long handled teaspoons, if you have them, ripe fresh figs and the almond macaroons or cantuccini biscotti.

Honestly, this simple concoction is heavenly stuff!