Egg Cream with Marsala Wine

In a medium bowl, combine the eggs, lemon zest, and flour

With an electric mixer, beat until smooth (approximately 2 minutes)

Place the bowl over a pot of simmering water

Avoid adding the wine too quickly, beating constantly, until a light cream forms

Cover with plastic wrap in direct contact with the surface to prevent a skin from forming and let it cool (about 20 minutes)

Transfer to six dessert cups and let it come to room temperature

Cover with plastic wrap and refrigerate for about 1 hour before serving

135 calories per serving

Marsala wine, such as Pellegrino Garibaldi Dolce, Italian, $33.35 or Porto, such as Calem Tawny, $18.85