In a metal bowl whisk together the eggs and the sugar, set the bowl over a saucepan of simmering water, and whisk the mixture until it begins to thicken. Whisk in the 2 tablespoons Marsala, continue to whisk the mixture until it is thick and foamy and registers 160 degrees on a candy thermometer. Spoon the zabaglione into small bowls or wine glasses. Garnish with crumbled biscotti or cookies.
Recipe Courtesy of Gourmet Magazine