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Servings 4 @ 4 g each 5 egg yolks 1 whole egg 2 T. sugar substitute 1/2 cup Marsala wine Directions 1. Combine the 5 egg yolks, 1 whole egg and 2 tablespoons of sugar substitute in the top of a double boiler above boiling water or in a medium-sized heatproof glass bowl set in a shallow pan of barely simmering water. Beat the mixture with a wire whisk or a rotary beater until it is pale yellow and fluffy. Then gradually add the Marsala and continue beating until the zabaglione becomes thick enough to hold its shape in a spoon. This process may take as long as ten minutes. 2. Spoon the zabaglione into individual dessert bowls, compote dishes or large stemmed glasses, and serve it while it is still hot.
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