INGREDIENTS

INSTRUCTIONS

1. In the bottom half of a double boiler, bring about 2 inches of water to
a simmer. It is most important that the water not be too hot, and that the
top half not touch the water's surface.
2. Beat the egg yolks and sugar together in the top half, using a strong,
balloon-type whisk.
3. Slowly add the Marsala to the egg mixture, continuing to beat about 4 to
6 minutes until custard becomes thick and fluffy. Pile into long-stemmed
glasses and serve at once. This particular type of Italian dessert should
always be served hot. You must use great caution to see to it that the
water does not come in contact with the egg yolk mixture, or you will have
scrambled sweet eggs. Other than that, it is very easy.
CANTINA D'ITALIA
18TH ST. NW, WASHINGTON, D.C.
From the <Micro Cookbook Collection of Italian Recipes>.  Downloaded from
Glen's MM Recipe Archive, http://www.erols.com/hosey.

A Message from our Provider:

“What’s missing in the name ‘JES S’? U!”