All fields are required.
Remember me on this computer
Please enter your email address and we will send your password
Your password has been sent and should arrive in your mailbox very soon.
Not a member?
It's free and easy.
Joined Date: Feb 14, 2011
"I altered this recipe in three key points. Substituted another dessert wine, Muscato D'Oro (Robert Mondavi) for the marsala, substituted 1/2 cup powdered sugar for the brown sugar and I served this chilled. The key point to everything is WHISK WHISK WHISK and to not let the water in the double boiler get too hot. If it is simmering, your mixture may separate.
Since I served this chilled I kept whisking the mixture after I took it off the heat. I gradually let it cool, all the while whisking, and ultimately ended up whisking it while the bowl lay in an ice bath. The result was a yogurt-like texture that kept well in the fridge for a few hours. Honestly, I don't know if the constant whisking helped, but it certainly didn't hurt.
I'm going to try this soon with key lime instead of the lemon. However, this dessert ended up one of the tastiest I've made in a long time, albeit a bit time consuming.