3 egg yolks
3 tbsp sugar
2 tbsp Marsala
1 sachet gelatine, dissolved in 3 tbsp warm water
a dash of whipped cream with 1 tbsp sugar
Beat the egg yolks, the Marsala, the sugar and the gelatine in a large bowl. Transfer to a double boiler and beat until the mixture thickens and becomes frothy.
Be careful not to boil.
Remove from heat and continue to beat for a few minutes. The zabaglione is ready! Pour it into 2 glass dessert flutes and allow to cool in the refrigerator until set.
Before serving, decorate with the whipped cream and top with cherries.