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From Dorothy McNett's recipes at www.dorothymcnett.com. It appears this fluffy type dessert originated inand around Venise several hundred years ago and was served with fresh fruits and crispy cookies, etc.
6 egg yolks
Heat a large saucepan or dutch oven with water, such as a double boiler. In meantime, using an electric beater or a heavy whisk combine the egg yolks, sugar, Marsala , cinnamon and vanilla in a stainless steel mixing bowl. (one that would set comfortably over the pan of boiling water.) Beat about 2 - 3 minutes to make it very light and fluffy. Reduce the boiling water to a medium simmer and place the mixing bowl over, making sure the bottom of the mixing bowl is not touching the hot water but is about 1 inch or so above it. Still using the electric beater or your heavy whisk, beat the egg mixture while it is warming and continue to cook and beat for about 4 - 5 minutes or until "custard" is hot, smooth and starting to set up a bit. Remove from heat, allow to stand about 5 minutes and up to 10 minutes, whisking often, to cool it down a bit. Spoon into serving cups or stemmed glasses. Serve warm, or allow to cool and serve with fruits and cookies.
Recipe created 2015-08-10.