I googled Zabglione and found this;
Just add some lemon instead of or in addition to the marsala wine. Spiaggia in Chicago makes an incredible version.
[zah-bahl-YOH-nay] is a simple Italian dessert made of egg yolks, sugar and Marsala wine and served warm. The French refer to this as Sabayon and it is used as a dessert or a sauce. Other variations include the addition of whipped egg whites to lighten the dish, as well as a frozen version.
Zabaglione is said to have been invented in the 16th Century in Florence, Italy in the court of the Medici. This dessert is classified as a "caudle" rather than a custard. A "caudle" is a sauce used as a custard to fill pies or tarts. The original pre-sixteenth century version was a drink made or wine or ale thickened with egg yolks. (Reference: Alan Davidson, Companion to Food).
I N G R E D I E N T S
8 large egg yolks
1 cup confectioners' (powdered) sugar
1/2 cup of dry Marsala (or Sherry)
I N S T R U C T I O N S
Place the egg yolks and the sugar in top of a double boiler and place on top of the bottom of the boiler. The water should be lightly boiling and the should not be touching the bottom of the top of the boiler. (You can also use a bowl over a large pot of boiling water. )
Use a wire whisk and whip the mixture until it is foamy. Then add the Marsala and continue to cook the mixture until it has doubled in volume Use an instant-read thermometer to insure the mixture has reached 140°F. Beat the mixture for additional minute or two.
Serve the zabaglione immediately. This dish looks quite elegant served in long stemmed wine or parfait glasses.
Other Recipes That Use Egg Yolks
Other Custard Desserts
Flan, Creme Caramel, Creme Brulee, and Pots de Creme are all variations on an egg custard.
Each of these desserts uses a combination of eggs and milk or cream. Creme Caramel and Flan have a layer of caramel that is on top of the custard once it is inverted onto a plate. The Creme Brulee custard is cooked then chilled. A thin layer of sugar is sprinkled on top then crystallized with a hot "salamander" or cooking torch, or under a broiler. Pots de Creme is very rich using egg yolks and cream with a variety of flavorings form simple vanilla to mocha, pumpkin, or lime. This dessert is served in a small lidded pot that bears the same name as the dessert.
the perfect pot de creme cup
Debbie Puente's Elegantly Easy Creme Brulee and Other Custards. "At last, crème brûlée has been demystified. Debbie Puente has taken the complexity out of making this delicious delicacy and has compiled seventy irresistible recipes--a wide variety of silken and sinfully rich desserts that are guaranteed to surprise and delight your palate.