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Zabajone

This is a kind of syllabub, made with Marsala or maraschino, or Marsala and yellow Chartreuse. Reckon the quantities as follows. For each person take the yolks of three eggs, a tea-spoonful of castor sugar to each egg, and a wine-glassful of wine and liqueur mixed. Whip up the yolks of the eggs with the sugar, then gradually add the wine, etc. Put this in a bain-marie, and stir until it has thickened to the consistency of a custard. Take care, however, that it does not boil. Serve hot in custard glasses, and hand sponge fingers round with it.