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1
Fill the double-boiler pan with enough water to come just below the bottom of the mixing bowl without touching it.
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2
Remove the bowl, and heat the water to a steady simmer.
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3
While the bowl is still cold, drop in the egg yolks, sugar, espresso, and Marsala, and whisk together until well blended.
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4
Set the bowl over the gently bubbling water, and immediately start whisking at a moderate speed.
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5
Beat the egg mixture with large strokes, frequently scraping the whisk around the sides and bottom of the bowl, to heat the zabaglione evenly (and avoid scrambled eggs).
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6
Whisk steadily as the zabaglione expands into a frothy sponge, 5 minutes or longer.
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7
When the sponge is very warm to the touch and thickened enough to form a ribbon when it drops back on the surface, take the bowl off the double-boiler pan.
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8
To serve the zabaglione warm, quickly whip the cream (with a whisk or an electric mixer) until it holds soft peaks.
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9
Ladle the zabaglione into tall glasses, spoon a dollop of whipped cream on the top of each portion, and serve immediately.
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10
For a chilled dessert, set the bowl of warm zabaglione into a larger bowl partly filled with ice cubes and enough water to cool the inner bowl but not splash over.
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11
Whisk for several minutes, until the zabaglione is cool to the touch.
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12
Whip the cream until it holds soft peaks, and fold it into the cooled zabaglione with a large rubber spatula.
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13
Cover the bowl with plastic wrap, and refrigerate for 2 hours or longer, then spoon it into glasses or dessert bowls.
