Zabaglione (zah-bahl-YOH-neh) is the big show dish of Italian-American restaurants. The tuxedoed headwaiter comes to the table and with great flourish proceeds to whisk the ingredients together over a can of Sterno, then ceremoniously ladles it into dessert dishes, usually with the addition of fresh fruit like strawberries or raspberries. This luxurious and Lucullan dessert is amazingly easy to make.

Its egg yolk content may seem decadent, but it really comes down to just about one egg per serving. The crucial ingredient here is the sweet Marsala. We recommend either of two readily available brands—Florio or Rallo. Anything less, and your zabaglione will taste bitter and alcoholic.