Fresh Cherry Zabaglione

1. Combine the egg yolks and sugar in a medium-size bowl. Whisk well, until pale yellow.
2. Add the Marsala in a slow stream, whisking constantly.
3. Transfer the mixture to a double boiler, and cook until the zabaglione is frothy and has double in volume. It should easily coat the back of a spoon.
4. Remove the pan from the heat and allow the zabaglione to cool to room temperature.
5. For a lighter texture, fold 1/2 cup whipped cream into the cooled mixture.
6. While the Zabaglione is cooling, toss the sliced cherries with the sugar.
7. Spoon the Zabaglione into wine glasses or other dessert dishes and top with cherries.

Notes:

1. If you don’t have a double boiler, use a metal bowl over a saucepan.
2. The trick is to heat the zabaglione without overheating it.