Serves six
This elegant cream mousse, Italian in origin, is rich, creamy and very satisfying. It can be served as a finishing sauce over desserts, on top of cakes or with sliced fresh berries. You may also serve it alone as a dessert mousse in a champagne glass.
12 egg yolks
6 tbsp sugar
6 oz Marsala wine
In a stainless steel bowl whisk the yolks, sugar and Marsala until they are well blended and creamy.
Place the bowl over a simmering double boiler on low heat and whisk until thick and creamy.
Serve hot in a champagne glass or as mentioned above with berries or cake.
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