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October 24, 2016
The Italians nailed it with this easy to make, classic custard dessert but we took it to the next level with the simple addition of our Sugar & Spice Dipper. Amazing during any season!
8 Large Egg Yolks at room temperature
3/4 cup Sweet Marsala Wine
1/2 cup Sugar
1 Tbsp Sugar & Spice Dipper
1 cup Heavy Cream Whipped
Sea Salt (Vanilla Bean or Murray River)
2 cups Fresh Berries
Put the egg yolks, Marsala, sugar, and dipper into a large stainless steel bowl. Set the bowl over a large saucepan filled with 1 inch of simmering water (homemade double boiler).
Whisk the egg yolk mixture until it is hot and the mixture forms a ribbon texture when the whisk is lifted, 5 to 8 minutes.
Remove from heat and whisk to cool slightly. Once cooled, fold in whipping cream to cold mixture.
Refrigerate until ready to serve. Serve over fruit. Finish with a sprinkle of vanilla bean sea salt, a garnish of fruit, and enjoy!
sugar & spice dipper
vanilla bean sea salt
murray river sea salt
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