1/2 cup of egg yolks
2/3 cup of Marsala wine
6 eggs
12 champagne biscuits
1/2 cup of egg yolks
2/3 cup of Marsala wine
6 eggs
12 champagne biscuits
Beat the eggs and sugar in a pan until light and fluffy
Gradually add the Marsala wine, beating constantly until smooth
Place the pan over low heat in a water bath and beat until the mixture starts to thicken and forms bubbles, being careful not to overcook
Remove from heat and strain through a fine-mesh sieve
Distribute the sauce into four cups and serve immediately
Serve each cup with three champagne biscuits.
