Marsala egg custard (Zabaione)

1. In a heatproof bowl (ideally copper or thick-walled metal), whisk the egg yolks with the sugar until pale and creamy.

2. Pour in the marsala and whisk to combine.

3. Set the bowl over a pan of barely simmering water so that the base doesn't touch the water.

4. Whisk constantly and vigorously (or with a hand mixer) for 8-10 minutes until the custard has tripled in volume, is thick and foamy and falls from the whisk in ribbons - make sure it doesn't get too hot, or the eggs will scramble.

5. Pour immediately into glasses while still warm.

6. Serve with fresh strawberries or ladyfingers.

Tip: A dessert from Piedmont that you can also eat cold: once cooled, fold in whipped cream for a tiramisu-like cream; for children, make it with sweet fruit juice or coffee instead of marsala.