Zabaglione Cream (Zabaglione)

Place the egg yolks and sugar in a water bath over boiling water

Ensure the water does not touch the top of the bowl where the eggs are

Beat with an electric mixer until the eggs become frothy

Add the sherry or Madeira wine slowly, continuing to beat until the mixture becomes thick

Remove immediately from the water bath and pour over the previously beaten egg whites, continuing to beat until everything is well mixed and has a thick consistency

If desired, you can add a little yellow coloring

Serve immediately or later, chilled, in champagne glasses or other small cups

Serve 6 people.