One cup heavy cream
Two-thirds cup Marsala wine
6 egg yolks
12 champagne biscuits
One cup heavy cream
Two-thirds cup Marsala wine
6 egg yolks
12 champagne biscuits
Beat together the eggs and sugar in a saucepan until light and fluffy
Add the Marsala wine gradually, beating continuously, until smooth
Place the saucepan over low heat and whisk constantly until the mixture thickens and forms a mousse, being careful not to overcook
Remove from the heat and strain through a fine-mesh sieve
Distribute among four serving cups and serve immediately
Serve each cup with three champagne biscuits.
