I have to admit that the classic way of making this is in a bowl fitted over barely simmering water – which does take 20 minutes' whisking; so for busy people like us, adding a level teaspoon of cornflour means you can whisk it over direct heat without it splitting and you won't know the cornflour is there.
|4 large egg yolks|
|1 level tablespoon light muscovado sugar|
|1 level teaspoon cornflour|
|5 fl oz (150 ml) Marsala|
|Oven temperatures and Conversions|
|Click here for information|
|There is no list of equipment specified for this recipe.|
This recipe is taken from Delia Smith’s Complete Cookery Course, Delia Smith’s Complete Illustrated Cookery Course and How to Cook Book Three.
Begin by putting the egg yolks in a medium-sized bowl and then add the sugar and the cornflour. Now, using an electric whisk (or hand whisk if you are feeling energetic), whisk everything together until light and fluffy – about 3 minutes – then pour in the Marsala a little at a time and keep whisking until smooth.
Next, pour this mixture into a medium-sized saucepan and put over a low to medium heat. Keep whisking the mixture all the time until it thickens, which will take about 5-10 minutes (depending on whether you use a hand or electric whisk). When it has thickened, it should be light and foamy. It is best served warm fairly soon after making it, and is divine served with a fruit compote.
Return to Homepage
Visit the Delia Online Cookery School with Waitrose
Click here to go to Waitrose.com
Copyright © 2009 Delia Smith/New Crane Internet Limited, ALL RIGHTS RESERVED.
No recipes relate to this.
Most Popular recipes
28 May 2015 17:34
Goats cheese 🐐
29 May 2015 17:16
|Food and travel||
25 Apr 2015 22:23
|Can Anyone Help?||
mary berry rich fruit cake
29 May 2015 18:35
01 Mar 2015 15:04
Dawniej and Taddie, jacket potatoes
29 May 2015 17:36
16 May 2015 20:21