- 9 egg yolks
- 9 tablespoons caster sugar
- 225 ml Marsala wine
- Summer Fruits
- 8 Savoyard biscuits
Ingredients
Method
Quarter fill a medium saucepan with cold water
and heat to a steady simmer.
Combine the egg yolks and sugar in a glass
bowl and place over the simmering water, stir-
ring constantly, until the mixture thickens
slightly.
Stirring more vigorously, trickle in the Marsala
and then, using a handheld whisk, beat the
mixture until it is pale gold in colour and thick
and creamy.
Serve immediately in 4 glass dishes or bowls
with mixed summer fruits at the bottom of each
dish and a couple of Savoyard biscuits on the
side.
In this industry, we look out for each other. That’s what being a chef is all about - shared graft, shared passion, shared success. And for the past 17 years, The Staff Canteen has been your space to connect, to learn, to be inspired - a tribe built by chefs, for chefs.
• 5,000+ recipes to sharpen your skills.
• 2,000+ videos to fuel your creativity.
• 1,000+ features sharing the real stories of this industry.
• Daily industry news as it happens.
• Hospitality’s largest social media platform - connecting over 560,000 followers worldwide.
We know times are tough, and every kitchen’s feeling it. But if we stand together, we’ll get through it - and we’ll come out stronger.
Think of it as buying the community a coffee - just £3 to keep us going.
Your support keeps this space free, independent, and dedicated entirely to you and your industry. Together, we can keep inspiring chefs everywhere.
Chip in £3, drive us forward, and keep the community strong. Thank you.
We’re in this together. And together, we move forward.