INGREDIENTS:
5 egg yolks
100g/3½oz caster (superfine) sugar
100ml (or less)
½ cup Marsala or sweet sherry
Amaretto cookies to serve.
(Please keep in mind that Marsala has a very strong flavor, so if you not familiar with it, use less in this recipe)
This dessert has some variations:
Variation #1: Any other type of liqueur can be used instead of Marsala. Use 1tbsp of Amaretto or Frangelico.
Variation #2: Serve with berries like raspberries or strawberries and add whipped cream on top.
METHOD:
Separate the eggs. (We only need ythe olks.) Add sugar and start whipping the egg yolks until the mixture is pale yellow, doubles in size and all the sugar has dissolved (about 5 minutes).
Gradually add the Marsala and mix. Bring water to a simmer in a pot that will fit your mixing bowl. (The bowl should not touch the water.) Place mixing bowl on the bain-marie (double boiler) and continue mixing. Cook the egg custard until it thickens (about 10 minutes).
Spoon out into clear glasses and refrigerate for 30 minutes (or you can enjoy it warm).
Decorate and serve with Amaretto cookies! What a beautiful dessert! Enjoy!
