Zabaglione

4 egg yolks

¼ cup brown sugar

¼ cup Marsala wine (or sweet white)

Pinch of salt

Pinch ground cinnamon

Crushed Italian cookies and berries (for serving)

Nutmeg (for serving)

Place the egg yolks and sugar in a heatproof glass or stainless steel mixing bowl (that will sit over, but not touch, a pot of boiling water). Bring the pot of water to a boil and then reduce to simmer. Whisk the sugar and yolks until thick and creamy. Slowly beat in the wine, salt and cinnamon and place the bowl over the simmering pot of water. Continue to whisk for several minutes until thickened into a smooth and creamy custard and the whisk leaves a ribbon trail when raised over the mixture.

Serve custard warm or cool with fresh berries, crushed Italian cookies and a dash of nutmeg (optional).