– 6 large egg yolks
– 6 tablespoons sugar (90ml)
– 6 tablespoons Vin Santo wine or Marsala (90ml)
– 1 cup 35% cream (250ml)
– 1/2 cup fresh blueberries
Place egg yolks in a steel bowl. Mix in sugar, and Vin Santo wine or Marsala. A good rule of thumb is a tablespoon of each ingredient per yolk.
Bring water to a boil. Lower the heat and place steel bowl over the water. Whisk the yolk mixture for 8 minutes or until it becomes light and creamy. Monitor your heat, otherwise you’ll end up with scrambled eggs. Set aside and let cool.
In another bowl, whip the cream with a hand mixer.
Gently fold the yolk mixture into the whipped cream with a rubber spatula and place in fridge for about 30 minutes or until ready to serve. Serve in glasses with blueberries on top.
Yield: 4 servings
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