To serve it cold, continue whisking off the heat until it cools.
Macerate the raspberries a day ahead. This dessert can be served warm or cold.
6 egg yolks
125 ml (½ cup) marsala (see Note)
110 g (½ cup) caster sugar
edible flowers (see Note), to serve (optional)
300 g fresh or frozen raspberries
80 ml (⅓ cup) marsala
55 g (¼ cup) caster sugar
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
To make macerated raspberries, combine all ingredients in a bowl and refrigerate overnight.
Whisk egg yolks, marsala and sugar in a heatproof bowl until combined. Place the bowl over a saucepan of simmering water (don’t let the bowl touch the water) and whisk for 8 minutes or until thick and pale.
Spoon into 6 glasses and serve with macerated raspberries and edible flowers, if using.
Marsala is a fortified wine made from very ripe white grapes.
Edible flowers are available from selected greengrocers.
Drink Serve with a glass of the marsala you used in the recipe.
As seen in Feast magazine, Issue 9, pg87.
Photography by John Laurie.