- 8 egg yolks
- 16 tablespoons Marsala wine , dry
- 8 tablespoons sugar
In a casserole with a round base whisk the egg yolks with the sugar and then gradually blend in the marsala. Cook in a baine marie over a low flame, whisking the mixture to make it soft and foaming. Continue to whisk until it begins to boil, then pour into the cups and serve hot. Accompany with sponge fingers or Melicotti cookies.