Foreword
Egg Whites or Yolks often end up separated from their counterparts – this recipe uses left over egg yolks for instance when you just made pavlova or merengues – or vice versa.
For this classic Italian dessert you need to make sure you have your hardware ready and lined up. You definitely need a pot and bowl combination where there is enough clearance between the pot and the bowl to have a good inch of water simmering with the bowl suspended above and the water not touching the bowl. I always mix in the bowl i use for heating. You will also need a decent hand mixer. This is all about physics and the right temperature and you shall be rewarded with a dessert that pleases you with its fluffy texture and subtle flavour and fragrance. Best enjoyed hot or warm. Avoid reheating.
Ingredients
| 6 | egg yolks |
| 1/2 cup | Marsala or Moscato Sweet White Italian wine |
| 1/2 cup | White granulated (caster) sugar |
How to make it:
Step 1:
Start heating the right amount of the water in your pot to ensure the bowl does not touch it when placed on top of the the pot. Always start with a small flame as you need time for steps 2 and 3.
Step 2:
Start beating the egg yolks and the sugar on your hand mixer’s fastest speed until you have a very uniform and pale yellow mixture. 2-3 minutes will do.
Step 3:
Switch the mixer to the lowest setting and pour in the Marsala / Moscato wine and the salt and mix for another half minute.
Step 4
having reduced the pot to a simmer, place the bowl on top and keep hand beating until the mixture thickens when the phosvitin protein in the egg yolk starts coagulating. Make sure you turn off the gas as soon as you see the yolk solidifying where it touches the bowl as you are on the verge of ruining your dessert!
Step 5
Carefully pour in cocktail or brandy glasses, optionally on a bed of dark berries. Let cool a bit before serving. Unused portions keep in the fridge for 24 hours – if you can resist that is!
