Rachel Roddy’s recipe from ” Two Kitchens”.
Ingredients
- 6 egg yolks
- 80-100 g sugar
- grated zest of 1/2 unwaxed lemon optional
- 100-200m dry masala or strong coffee according to taste
Servings:
Instructions
- Put the egg yolks, sugar and lemon zest ( if using) into a heatproof bowl that will fit neatly over a pan then whisk vigorously until the mixture is pale, frothy and has almost doubled in volume.
- Put a little water in a pan, bring it to the boil then reduce the heat so that it is barely simmering. Set the bowl over the top- it must not tough the water- and start whisking.
- Once the egg and sugar mixture has thickened into a custard begin adding the marsala or the coffee gradually, whisking as you go, until the mixture is richly yellow, thick and creamy.
- Remove from the heat and allow to cool. Pour into glasses or little bowls and serve with sponge fingers.
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