When it come to ethnic or regional recipes,
I like to be really authetic.
Even if I'm merely tasting a dish in a restaurant,
I like it to be authentic, at least the first time I try it.
this is one of those recipes.
Ingredients:
6 egg yolks
2/3 cup sugar
18 tablespoons of Marsala
(this should come out to slightly more than a cup)
Dirctions;
Beat the yolks and the sugar until the mixture
is palest yellow tending towards white,
then beat in the Marsala and cook over a
double boiler. Do not let it reach a boil,
but remove it from the
fire as soon as it thickens.
When it has cooled to merely warm,
you can, if you like,
fold in an egg white beaten to very firm peaks.
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