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Place the yolks in a stainless steel or copper bowl and add the sugar. Meantime, put a saucepan with a little water on low heat.
Mix eggs and sugar with a hand whisk or an electric whisk at low speed, being very careful. Keep whisking the egg yolks with the sugar until the sugar is dissolved and the yolks cream begins to thicken.
Place the bowl on the saucepan with the hot water and continue to beat the egg cream with the whisk. The water must be very hot but it must NOT boil. The bowl with the egg cream must NOT touch the hot water: it must remain raised.
After about 3-4 minutes, add slowly the Marsala wine. Mix everything together, keeping whisking until it reaches a puffy full-bodied consistency. It will take about 10 minutes in total.
Zabaglione is ready when the whisk leaves a 'footprint' in the mixture and when, raising the whisk, you drop a fairly solid trail, as a ribbon, on the surface of the mixture. If you have a Kitchen thermometer, you can check that the temperature is around 85°C (185 F). The cream must NOT cook or boil, but just be warm.
You can serve your Zabaglione immediately, hot and creamy. Pour it into small glass bowls and enjoy it with Savoiardi or other cookies.