1. Separate 4 egg yolks from egg whites. (egg whites can be frozen for later use)
2. Zest a well-cleaned orange into fine zest and ribbons for garnish. You will need 2 tsp orange zest and 1/3 cup fresh-squeezed orange juice instead of the traditional Marsala wine for flavor and acidity.
3. In a heat-safe bowl combine: 4 yolks, 1/4cup sugar, 1/3 cup orange juice (fresh squeezed), 1/2 tsp fine ground cardamom, pinch of salt, and 2 tsp orange zest. Beat ingredients using an electric mixer until the mixture has slightly doubled and become a pale yellow color. At this point take your bowl and set it over a simmering pot of water continuing to beating on medium-low speed for about 5-10minutes until custard is warm to the touch or reaches 145-150°F.
4. Serve over fruit and cookie of your choice.

Recipe Notes: Start beating yolks with sugar and flavorings off the heat first until foamy. Place HEAT safe bowl over simmering water making sure not to touch bottom of bowl with eggs to the water in the simmering pot. Keep beating on medium-low until pale yellow, thickened and fluffy. Zabaglione should coat the back of spoon and leave a soft ribbon when lifted and drizzled back into the bowl.