Instructions: Have ready an instant-read thermometer in a cup of hot water. In a metal bowl with a whisk or a hand-held electric mixer beat together all ingredients until combined well.

Set bowl over a saucepan of barely simmering water and beat mixture until tripled in volume and thermometer registers 140 degrees, about 5 minutes. To ensure that eggs are cooked, beat mixture 3 minutes more.

Serve zabaglione immediately.

This recipe yields 4 servings.

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