4 egg yolks
4 Tbs superfine sugar
1 3/4 oz dark chocolate chips
1/2 cup Marsala wine
amaretti cookies, to serve
In a large glass mixing bowl, using an electric whisk, whisk the egg yolks and superfine sugar together until you have a very pale mixture.
Grate the chocolate finely and fold into the egg mixture.
Fold the Marsala wine into the chocolate mixture.
Put the mixture over a pan of gently simmering water and set the electric whisk on the lowest speed or change to a hand-held balloon whisk. Cook, whisking continuously until the mixture thickens; take care not to overcook or the mixture will curdle.
Spoon the hot mixture into 4 warmed glass dishes or large coffee cups. Serve the Zabaglione as soon as possible so that it is warm, light, and fluffy accompanied by amaretti cookies.
Make the dessert just before serving as it will separate if you let it stand. If it begins to curdle, remove it from the heat immediately and put it into a bowl of cold water to stop the cooking. Whisk furiously until the mixture comes together.