• 5 egg yolks
• 55g (¼ cup) sugar
• 125ml (½ cup) marsala
• 60ml (¼ cup) dry white wine

1. Put egg yolks and sugar in top of double saucepan. Beat for a few minutes off heat with a rotary beater or an electric mixer until these ingredients are well combined.

2. Put mixture over simmering water; to prevent overheating, water in the bottom saucepan should not touch top saucepan. Add half marsala and half white wine, beat well; add remaining marsala and wine. (Note: Wines should be at room temperature not chilled when added to saucepan.)

3. Beat constantly, about 10 minutes or until of thick, creamy consistency. If mixture begins to adhere to sides of saucepan, quickly remove from heat, stir vigorously with wooden spoon, especially round base. Pour into four individual glass dishes.