6 eggs
1/3 c sugar
3/ 4 c Marsala wine
1 ts lemon zest
1 ts vanilla extract
strawberries, raspberries, biscotti
Place egg yolks and sugar in a roundbottomed stainless steel bowl. Add grated lemon and the vanilla extract, whisk well. Pour in the Marsala wine. Half-fill a pot with water, bring to a simmer and keep the heat on low. Set the bowl with the yolk mixture over the water and whisk constantly for about IO minutes. The mixture will triple in volume and it will thicken. You can use it as a sauce or if you continue cooking, it will become a fluffy custard. Serve warm with fruits and biscotti.