Zabaglione

This recipe is from Delia's Complete How to Cook.

I have to admit that the classic way of making this is in a bowl fitted over barely simmering water – which does take 20 minutes' whisking.

So for busy people like us, adding a level teaspoon of cornflour means you can whisk it over direct heat without it splitting and you won't know the cornflour is there.

The Delia Online Cookery School: Watch how to separate eggs in our video. Just click here to play.

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Method

Begin by putting the egg yolks in a medium-sized bowl and then add the sugar and the cornflour.

Now, using an electric whisk (or hand whisk if you are feeling energetic), whisk everything together until light and fluffy – about 3 minutes – then pour in the Marsala a little at a time and keep whisking until smooth.

Next, pour this mixture into a medium-sized saucepan and put over a low to medium heat. Keep whisking the mixture all the time until it thickens, which will take about 5-10 minutes (depending on whether you use a hand or electric whisk). When it has thickened, it should be light and foamy. It is best served warm fairly soon after making it, and is divine served with a fruit compote.

Want to know more about Marsala? Click here to find out