- ½ cup Marsala wine, dry
- ¼ cup Rum
- 6 egg yolks
- 4 oz granulated sugar
In a saucepan, mix together egg yolks, sugar, Marsala and rum. Place the pan on the heat and start to cook, stirring without over-whisking.
Boil for a few minutes, so that the zabaione is firm but not foaming. Serve hot or warm.
(A variant uses white wine instead of the Marsala and rum)