Zabaglione is said to have originated during the 16th-century in the kitchens of the court of the Medici in Florence. Those early versions of this delicious pudding were enjoyed as a drink made from wine thickened with egg yolks. Today's version is usually whisked up moments before it's to be served, using a balloon whisk. Although Masala or sherry is usually the main flavouring ingredient, the Birmingham chefs from Del Villagio used a delicious dry ros wine instead, which worked just as well.

YOU WILL NEED: 4 egg yolks 4 tbsps granulated sugar 4 tbsps marsala or ros wine.

METHOD: Place egg yolks and sugar in a large bowl - if you have a copper boiling pan, use that.

With a balloon whisk, beat the eggs and sugar together until they become creamy white and frothy.

Place the mix over a very low heat (a pan of simmering water works well - but don't let the bottom of the pan touch the water).

Stir in the marsala and continually stir as if you were making a custard, until the mixture begins to thicken.

Make sure it is not overheated or the mix will curdle.

When thick and frothy, carefully spoon into a warm glass and serve with a sweet biscuit.

Fruits such as chopped strawberries can be added to the glass if you wish, or you can follow the Italian chef's example and serve it poured over home-made vanilla ice cream.

Fresh figs go well with this pudding too.