And whisk with an electric whisk until the mixture is pale and thick

Gradually add the Masala or Madeira wine whisk in well after each addition, at this stage the mixture will be quite runny.

Now place the bowl over a pan of gently simmering water and continue to whisk at least 5 to 7 minutes, until the mixture becomes thick and mousse -like, when the beaters are lifted they should leave the thick trail on the surface of the mixture. If you don't beat the mixture for long enough zabaglione will be to runny and will probably separate

Pour into 4 warmed stemmed glasses and serve immediately with the Amaretto biscuits for dipping