Creamy Zabaglione

Fill a large saucepan with several inches of water and place it on the stovetop over high heat, causing the water to rapidly boil. Gradually decrease the heat to a moderate level, allowing the water to maintain a gentle but persistent bubbling motion. In a separate metal mixing container, combine the egg yolks, Marsala wine, and sugar. Position the bowl over the simmering water, ensuring it remains at a safe distance to avoid splashing. Utilize a wire whisk to continuously stir the mixture, gradually thickening it into a pale yellow and creamy consistency reminiscent of softly whipped cream.

Carefully transfer the zabaglione to a clean mixing bowl and place it over an ice bath, stirring occasionally until the mixture reaches a chilled state. Once cooled, gently fold in the whipped cream to create a smooth and even texture.