Zabaglione

Step 1

Whisk the yolks and sugar in a medium glass bowl until creamy, about 5 minutes.

Step 2

Set the bowl over a pan of barely simmering water. Add the Marsala; whisk until the mixture almost doubles in volume, about 15 minutes, scraping down the sides of the bowl as needed. Serve with black pepper cookies.

Black Pepper Cookies

Step 3

Preheat the oven to 425°F with a rack in the center. Put the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment; cream on medium speed until pale and fluffy. Mix in the vanilla and salt. Beat in the egg whites until incorporated. Combine the flour and pepper in a small bowl; add to the butter mixture in 3 batches, mixing until just combined.

Step 4

Put the dough in a pastry bag fitted with a 1/2-inch round tip (such as Ateco #804). Pipe 3-inch strips, about 1/2 inch apart, on a parchment-lined baking sheet, keeping the tip close to the sheet for thin cookies. Bake until the edges are golden and the centers are set, about 7 minutes. Let cool on the sheet 5 minutes before transferring with a spatula to a wire rack to cool completely.