For the Marsala Zabaione, beat the egg yolks with sugar and Marsala over a boiling water bath until creamy and thick (the bottom of the beater should not touch the boiling water). Fill zabaglione into glasses and bring to the table.
For a fruitier version: rinse and clean 400 g of fruit (e.g. blackberries, raspberries, strawberries) and cut strawberries into 3-4 mm thick slices. Arrange the fruits on ovenproof flat plates and spread the zabaglione evenly over them. Bake under the heated oven grill on the 2nd rack from the bottom until golden brown.
Vanilla zabaglione: Scrape out the pulp of a vanilla pod and simmer with the pod in 250 ml milk over medium heat for 2-3 minutes. Set aside and cool to lukewarm. Remove the vanilla pod. Prepare as described above, only replace the Marsala with the vanilla milk.
Mocha Bean Zabaione: Boil coffee beans with 250 ml milk and simmer gently over medium heat for 2-3 minutes. Set aside and let steep for half an hour. On top, pour the mocha milk through a sieve. Prepare in the same way as the vanilla zabaglione.
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