This Zabaglione recipe is also know as "Broccoli di Rabe all’ Aglio E Olio." It appear in Lidia Bastianich's special, Lidia Celebrates America. It also appears in the Lidia’s Italian American Kitchen cookbook.
In a medium-size copper or other heatproof bowl, whisk the egg yolks, Marsala, and sugar together until smooth. Place over, not in, barely simmering water and continue beating (switching to a hand-held electric mixer at medium speed, if you like) until the mixture is pale yellow and frothy and falls back on itself in thick ribbons when the whisk or beaters or lifted, about 8 minutes, or the egg yolks will cook and the mixture will appear curdled. Remove the sauce from the heat and serve immediately, spooned either into individual cups or over fresh fruit or berries.
Chocolate Zabaglione: In a small, heatproof bowl set over a pan of gently simmering water, melt 3 ounces chopped semisweet chocolate, stirring often so the chocolate melts evenly. Remove the pan from the heat but leave the bowl of chocolate over the water to keep it warm. Prepare the zabaglione according to the directions above. Remove from heat and fold in the warm, melted chocolate. Serve immediately.
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