Zabaglione with amaretti biscuits

Method

1. First, put the amaretti biscuits into a small food plastic bag. Seal and bash with a rolling pin to crush well into fine crumbs. Set aside.
2. Put the egg yolks, vanilla seeds (discard the vanilla pod; or you can pop the pod into a bag of caster sugar to give it a lovely vanilla flavour) and sugar in a large bowl over a pan of just-simmering water – make sure the base of the bowl doesn’t touch the water, or the egg mixture will get too hot and scramble. Using an electric hand whisk, whisk the yolks and sugar together for about 15 minutes, until the mixture is pale, thick and voluminous. It should have nearly tripled in volume.
3. Gradually whisk in the Marsala, then remove from the heat. Continue to whisk until the zabaglione has cooled slightly.
4. Divide the zabaglione between 6 x 250ml dessert glasses or tumblers and sprinkle with crushed amaretti biscuits to serve.