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1. Combine the 5 egg yolks, 1 whole egg and 2 tablespoons of sugar in the top of a double boiler above simmering water or in a medium-sized heatproof glass bowl set in a shallow pan of barely simmering water.
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2. Beat the mixture with a wire whisk or a rotary beater until it is pale yellow and fluffy.
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2. Then gradually add the Marsala and continue beating until the zabaione becomes thick enough to hold its shape in a spoon. This process may take as long as 10 minutes.
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2. Spoon the zabaione into individual dessert bowls, compote dishes or large stemmed glasses, and serve it while it is still hot.
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