8 medium (US large) egg yolks
125g/4oz/½ cup caster (superfine) sugar
225ml/9fl oz/1 cup Marsala
sponge fingers to serve
1 Put the egg yolks and sugar in a large heatproof bowl set over a pan of gently simmering water. Using a hand-held electric whisk, beat until pale and creamy.
2 Gradually pour in the Marsala and whisk for 10–15 minutes until the mixture is thick and foaming.
3 Remove from the heat and pour into warmed glasses. Serve immediately with sponge fingers.