6 egg yolks
6 tbsp. sugar
12 tbsp. Marsala wine

In top container of a double boiler, put the egg yolks, add sugar and beat until very pale and fluffy. Then put the container in hot but not boiling water and keep on beating, using a whisk or the blending speed of an electric beater. Add the Marsala a little at a time and keep on beating until the mixture thickens to a consistency of a light batter. Remove from the heat, beat a few moments longer and pour into dessert glasses. It can be served lukewarm or, and we think it is much better, cold. 6 servings.