Recipe by Boomette
A recipe from Rachael Ray. It takes only 5 ingredients.
Top Review by mersaydees
A delicious and refreshing dessert. With the cooked egg yolks and marsala wine, I thought this would be more like a French version of the Italian zabaglione, but it clearly isn't due to the folding in of the whipped cream. Served with raspberries and blackberries. Thanks, Boomette! Made for ZWT8, France region.
- 4 egg yolks
- 3 tablespoons sugar
- 1⁄2 cup dry marsala wine
- 1 cup heavy cream
- 1 1⁄2 tablespoons sugar
- fresh berries
Directions See How It's Made
- In a large, heatproof bowl, whisk together the egg yolks, 3 tablespoons sugar and marsala wine. Place the bowl over a pot of simmering water and whisk continuously until hot and thick, about 8 minutes (do not boil the custard).
- Remove from the heat and immediately set the bowl into a larger bowl of ice water; whisk the custard for 2 minutes, then refrigerate until cold, about 30 minutes.
- In a chilled bowl, whisk 1 cup heavy cream with 1 1/2 tablespoon sugar until stiff. Using a whisk, fold half of the cooled custard into the whipped cream, then fold in the rest. Layer in parfait cups with fresh berries.