To make the zabaglione, add the Conestoga Farm Free Range egg yolks to a mixing bowl and add the sugar and marsala and beat for about 5 minutes (mixture will become a bit pale).

Place the bowl over a small pot of simmering water and keep beating the egg yolks for another 5 minutes – mixture will become creamier (just be sure to continue beating to ensure the eggs don’t curdle with the heat). Alternately, you can put a bowl of boiling water under the mixer as it continues to mix.

Serve with your favorite fruit… I like to serve mine with pound cake or panettone with the zabaglione on the side and a sprinkle of dark chocolate.