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Whisk egg, egg yolks, Marsala (or orange juice), sugar, anise seeds and salt in a medium bowl.
Transfer the mixture to the top of a double boiler. Place over gently boiling water (upper pan should not touch water). Cook, whisking constantly, until an instant-read thermometer inserted in the center registers 165°F. (5 to 10 minutes). Remove from heat; stir in vanilla.
Divide grapefruit sections among four dessert dishes. Immediately spoon warm zabaglione over grapefruit sections. If desired, garnish with star anise.