Wine Fluff( Vino Borra) Italian
- 2 eggs
- 1 teaspoon sugar
- 1/4 cup marsala or sherry
serves 2. Beat eggs in top of cold double boiler 5 minutes. Add sugar gradually, continuing to beat until sugar is completely dissolved. Add Marsala and beat until well blended. Cook over just boiling water, beating constantly, until mixture begins to thicken. Make sure that water does not touch the top part of the double boiler. Do not overcook. Remove from fire, pour into large serving dish or sherbet cups, and chill. note:This custard may also be served immediately as a hot dessert. Or it may be used as a cake filling when chilled.
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