Zabaglione is a classic Italian dessert made by whisking egg yolks with sugar and marsala wine over gentle heat until the mixture turns pale, thick, and foamy — a warm, billowing custard. The technique is all in the whisking: the bowl sits over simmering water (never boiling, which would scramble the yolks), and constant beating incorporates air while the heat sets the foam. It is served warm in glasses, often with sponge finger biscuits (savoiardi) for dipping or fresh berries alongside. Variations swap the marsala for prosecco, vin santo, or fruit juice. Because traditional zabaglione is only gently heated, food-safety-conscious cooks use pasteurised eggs. It is elegance from three ingredients.