- 4 free-range egg yolks, beaten
- 4 t sugar
- 4 t Marsala
- Amaretti biscuits, for serving
Whisk the egg yolks and sugar in a double-boiler until thick and creamy. Stir in the Marsala. Cool over a bowl of ice and pour into dessert glasses.
Serve with Italian amaretti biscuits for dipping.
Cook's note: Marsala is an Italian dessert wine. You can also use medium cream sherry or dessert wine.