Ingredients

  • 8 egg yolks
  • 1 cup powdered sugar
  • ½ cup Marsala wine or Madeira, Sherry
  • 8 egg whites

Directions

1. Beat yolks and sugar until very light. Place over boiling water and continue beating. When foamy, add gradually the Marsala. For a creamy sauce use 1 cup Marsala and no egg whites. Continue to beat until custard doubles in bulk and begins to thicken. Remove from heat.
2. If you want a fluffier sauce, add medium stiff egg whites. Fold into custard.
3. Dry Sherry can be substituted so color of sauce isn't a dull, muddy color.

Notes
Notes:Original serves 6.


Categories
Fruit DessertsPuddingssauces, sweet
Keywords
Fruit DessertsPuddingssauces, sweet
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