Zabaglione Recipe

In a double boiler, combine the egg yolks, sugar and salt.
Beat until the eggs are pale and creamy, about 3 minutes. Slowly whisk in the wine.
Place over gently simmering (not boiling) water. Continue to beat constantly until the custard is thick and doubled in volume about 5 to 8 minutes. It should just hold its shape. Spoon into stemmed glasses or pour into custard cups and serve warm.