4 egg yolks, 120 gr sugar, 2 dl. clear beer, 1 sachet of vanilla.
Separate the yolk from the white of the eggs and add the former into a glass bowl.
Mix with the sugar until a homogeonous and voluminous texture has been achieved. Pour the beer into this and amalgamate it with care.
Place the bowl into boiling water 'a bagnomaria' and cook the mixture with a hand whisk until such time the zabaione takes on a creamy texture.
When it is sufficiently consistent, but not allowing it to reach boiling point, remove from the heat.
Serve the zabaione warm on slices of your favorite Italian cake.