Total Calories: 138
1 In the bottom half of a double boiler or in a medium saucepan, bring about 2 inches of water to a simmer.
2 In the top half of the double boiler or in a heatproof bowl that fits comfortably over the saucepan, beat the egg yolks and sugar with a hand-held electric mixer on medium speed until light, about 2 minutes. Blend in the Marsala. Place the mixture over the simmering water. (Do not allow the water to boil, or the eggs will scramble.)
3 While it warms over the simmering water, continue to beat the egg mixture until it is pale yellow and very fluffy and holds a soft shape when dropped from the beaters, 3 to 5 minutes.
4 Spoon into tall goblets and serve immediately.
From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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