This version is from ” The Food of Italy” by Claudia Roden.
Ingredients
- 6 egg yolks
- 5 oz sugar
- 7 fl oz Marsala
- grated rind of 1/2 lemon
- 1 tsp cinnamon
- a few drops vanilla
- 7 fl oz double or whipping crream
Servings:
Instructions
- Put all the ingredients except the cream in the top of a double boiler and beat vigorously until the mixture is frothy.
- Put onto the heat and beat constantly until the mixture is thick and creamy. Remove from the heat and cool.
- Beat the cream until stiff and fold into the egg mixture.
- Pour into a bowl or individual wineglasses and serve chilled with biscuits.
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