ZABAGLIONE                             Servings:  6

4             egg yolks                1/2 c.    marsalla
1/4 c.        granulated sugar         2   c.    heavy cream

    In the top of a double boiler, whip egg yolks and sugar until pale.
Heat water in bottom of double boiler until just about to boil.  Place top
pan over water, add marsalla, and whip until soft mound forms.  In a separate,
chilled bowl, whip cream until stiff peaks form, then gently fold in
marsalla mixture.