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Whisk together sugar, egg yolks and Marsala until pale and creamy.
Place over a double boiler and continue to whisk until thick and foamy, and doubled
in volume. Make sure water does not touch the bottom of the bowl, and heat is
low to medium so eggs do not get past 70C and scramble.
Serve with poached fruit and Savoiardi biscuits. Zabaglione can be served immediately
warm, or chilled in glasses and served cold.