This classic Italian dessert is my favourite. Serve with fresh figs, raspberries, biscuits or even over vanilla ice cream!
Note that sugar should be added gradually to eggs in double boiler and should be whisked not just stirred. Don't add the wine until sugar and eggs have a custard-like consistency or the alcohol will burn off by the time it's ready. It can also be served at room temperature. - 19 Nov 2001 (Review from Allrecipes US | Canada)
Not quite as good as my trad. recipe. I disagree with mousie about the steps. I have always combined all the ingredients then put it over simmering water and whisked it until nice and fluffy. Served over broken lady fingers and seasonal fruit. Fabulous finish to an Italian meal. My recipe 12 egg yolks 1/2 cup superfine (berry) sugar 3/4 cup Marsala Whisk until custard has tripled in volume and tempature reaches 140 degrees - 01 Sep 2008 (Review from Allrecipes US | Canada)
Loved this! I incorporated a couple of suggestions from a couple of recipes along w/ Mousie's review. You need to whisk vigorously & don't allow the simmering water to touch the bottom of the custard pan. I did as Mousie suggested & allowed it to thicken before adding the wine (I used Muscat instead of Marsala) & the wine thinned it out quite a bit but it soon thickened right back up. I served it in vintage sherbet glasses & topped each w/ two beautiful, huge strawberries & sprinkled a little raw sugar over it all. Wsa beautiful & had an awesome flavor! - 01 Jul 2006 (Review from Allrecipes US | Canada)