Find your recipes and restaurants here


Recipe from: 30 April 2010

Ingredients 4
Servings 4
Time 10 mins


  • 4
    large egg yolks
  • 75
    caster sugar
  • 120
    dry Marsala wine
  • Savoiardi biscuits


15 mins
Put the sugar, the egg yolks and the Marsala into the upper part of the double-boiler (or into the heatproof bowl) and bring the water to a simmer in the bottom part of the boiler or in the saucepan.

Away from the heat, whisk the ingredients together with a whisk or electric mixer at a low speed, until the mixture is pale yellow and creamy.

Either put the upper part of the double-boiler onto the larger part that contains the simmering water, or put the heatproof bowl on the saucepan, but make very sure that the bottom doesn’t touch the water otherwise you’ll have a portion of scrambled eggs.

Gradually pour in the Marsala, whisking all the time and in the same direction.

First it will become foamy and then it will increase in volume and become silky smooth and mildly frothy .
If the bowl becomes too hot, everything will curdle, so it might be a good idea to take if off the heat occasionally but never stop whisking.

It should be ready in about 10 – 15 minutes and have doubled in volume and be light and frothy.

Pour into wine glasses and serve with Savoiardi biscuits.

Read more on: eggs

You might also Like

NEXT ON FOOD24X publishes all comments posted on articles provided that they adhere to our Comments Policy. Should you wish to report a comment for editorial review, please do so by clicking the 'Report Comment' button to the right of each comment.

Comment on this story
Comments have been closed for this article.
There are new stories on the homepage. Click here to see them.