Place the amaretti biscuits into a bowl and crush them with the end of a rolling pin. Divide among four serving glasses and set aside.
To make the zabaglione, half-fill a saucepan with cold water and bring it to the boil. Meanwhile, find a large heatproof bowl that will sit over the saucepan without the base touching the water. Place the egg yolks and sugar in it and whisk together until the mixture is creamy and light in colour. Add the marsala or sweet wine, whisky and brandy and whisk again.
Set the bowl over the pan of simmering water and continue whisking for a further 5-8 minutes, until frothy. Once the whisk leaves a pattern in the surface of the mixture, it is ready.
Pour the hot zabaglione over the amaretti biscuits in the glasses and serve immediately.
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