4 servings Prep: 10 mins, Cooking: 15 mins
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Pour into wine glasses and serve with Savoiardi biscuits.

By Food24 April 30 2010
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Ingredients (4)

4 eggs — large, yolk only
75 g castor sugar
120 ml wine — dry marsala
sponge finger biscuits
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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.

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