Sweet Cooked Zabaglione

Method

1. Bring a pot of water to a boil for the bain-marie.
2. Crack 4 eggs into a metal or glass bowl (no plastic). Add 4 tablespoons of cane sugar (1 tbsp per egg).
3. Whisk the eggs and sugar vigorously until well combined.
4. In a small pan, heat a splash of marsala with a little nocino (walnut liqueur) until warm.
5. Place the bowl over the simmering water (bain-marie) and continue whisking constantly. The mixture will change color and thicken.
6. Add the warm liquor mixture to the egg mixture while whisking. Continue whisking until incorporated.
7. Continue cooking over the bain-marie, lifting the bowl occasionally to check temperature. Total time on heat: 2-3 minutes. Then remove from heat and let cool slightly.
8. Return the bowl to the bain-marie and whisk again for another 2-3 minutes. Repeat this process 5-6 times until the zabaglione is very thick and holds its shape.
9. Remove from heat and serve immediately. Garnish with fresh fruit, a mint leaf, or a sprinkle of cane sugar.