- 1/2 cup strawberries – hulled, halved and sliced
- 1 teaspoon white sugar
- 3 large egg yolks
- 3 tablespoons white sugar
- 1/4 cup dry Marsala wine
Gently stir the strawberries and sugar together in a bowl. Cover and let sit at room temperature until juices release, about 1 hour.
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Divide fruit between 2 small, clear serving bowls or stemmed cocktail glasses.
Place egg yolks, sugar, and marsala into metal mixing bowl. Set over burner on low heat. Hold rim of bowl with a potholder. Whisk until mixture forms loose peaks, 7 or 8 minutes. Mixture should feel warm to the touch.
Spoon custard over the strawberries. Serve while custard is still warm.