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Zabaglione Recipe From The Italian Mediterranean

I got this gorgeous Zabaglione Recipe from an Italian friend of ours. Its light, boozy, delicious and unbelievably easy as you don't have to whisk the mixture for ages over a pan of hot water.
The secret ingredient is cornflour/cornstarch which prevents the mixture from splitting, and gives it a wonderful, rich mouth feel. I also sometimes use sweet Malaga wine instead of Marsala, it works just as well.

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Ingredients for 2 people

4 large egg yolks
1 level tblsp caster sugar
1 level tsp cornflour/cornstarch
5 fl oz(150ml) Marsala

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Method

Put the egg yolks, sugar and cornflour into a bowl and using an electric hand mixer beat until light and fluffy.
Carry on whisking adding all of the Marsala a little at a time.
Pour into a thick based saucepan and place onto medium heat.
Keep whisking all of the time until the mixture is thick and light. (About 5 - 10 mins)
Serve immediately in pretty dessert glasses decorated with a fresh strawberry or raspberry, or more traditionally a fresh fig.

ABSOLUTELY FABULOUS.