3 egg yolks
5 tablespoons sugar
zest of an organic lemon
1 tablespoon Vergnano espresso coffee
1 tablespoon Marsala wine or other preferred liqueur
In a bowl, mix all the ingredients, except for the Marsala, until creamy and smooth. Place on a saucepan of boiling water and continue cooking in a bain-marie for another 5 minutes or until the zabaglione becomes light-coloured and very frothy. Add the Marsala wine and stir for a few more seconds until well combined with the rest. Perfect served with slices of traditional panettone.
Recipe from @allegrapomilio