The dessert is incredibly quick and easy to make, but stunningly flavourful. It looks creamy, but it actually isn’t at all! However, it is incredibly sweet and you have the lovely taste of alcohol from the marsala, but both flavours do not overpower each other. Perfect balance.
It’s the perfect dessert to end an Italian dinner with. And also the perfect ending to this month of posts about Italian cuisine.
I thoroughly enjoyed the A-Z Challenge, although it sometimes was quite hard to juggle work, thesis writing, sleep and the blog all at the same time. I hope that I’ve made you happy with all these Italian food posts, and I expect some lovely Italian dinners to be happening all over the world!
Thanks for reading, following, liking, and commenting on all 30 posts (wow.)! I love you all.
- 6 egg yolks (you can store the whites in the freezer and use them for a pavlova for instance!)
- 100 ml marsala
- 100 gr cane sugar
- Handful of berries (I used blueberries)
- Fresh mint leaves
Used kitchen appliances
- Small pan
- Bowl that can rest on top of the pan (au-bain-marie)
- (electric) Whisk
- Place the pan on a medium heat with water. The bowl needs to be able to rest on top of the pan so the bottom of the bowl does not touch the water. Bring to the boil.
- Turn to a low heat. Add the yolks, marsala, and cane sugar to the bowl. Whisk until the substance turns stiff.
- Serve warm with berries and fresh mint, or make biscotti to dip.