3 egg yolks
3 T sugar
1/2 cup sweet marsala
2 cups heavy cream
2 T sugar
In the top of a double boiler or heavy bottom sauce pan, whisk egg yolks with sugar and marsala. Heat over low heat whisking constantly until custard is thick.
You should be able to draw a line with whisk through custard.
Whip heavy cream with 2 T sugar until stiff peaks form.
Gently fold into marsala custard.
Refrigerate until ready to use.
Serve with sliced fresh berries, ice cream, chocolate cake or in coffee.