Separate the egg yolk from the whites using two bowls.

Put water into the pot until it is approx. ¾ full – test whether there is enough (or too much) water by placing a bowl on top (pyrex/glass/stainless steel) and making sure that the bottom of it lightly touches the water.

Remove the bowl, place the egg yolks inside it and whisk well for around 5 minutes while you wait for the water to boil.

Add sugar to the egg yolk, a small amount at a time, whisking as you go until you have added it all in and the yolk is creamy – be sure to use your arm muscle!

Once the water boils, place the bowl on top of the pot, leaving it just resting on the water (not immersed).

Stir the egg mixture while it is resting on the water and add marsala, one half at a time and continue to whisk well.

Once it becomes a thick, cream-like consistency, check the temperature of the zabaione aiming for it to reach 82°C/180°F.