ZABAGLIONE

6 egg yolks

6 half eggshells full of marsala wine

6 tsp. sugar

Break egg yolks into top part of a large double boiler. Add sugar. Beat with egg beater until light lemon color and thoroughly blended. Add marsala. Beat thoroughly again.

Place boiling water in lower part of double boiler. Cook egg yolk mixture (over boiling water) about 5 minutes or until it begins to thicken. While cooking be sure to beat constantly. Do not allow to boil. Remove from fire immediately upon first sign of bubble. Cool. Place in refrigerator.

Serve cold in sherbet or parfait glasses.