1/2 cup strawberries - hulled, halved and sliced
1 teaspoon white sugar
3 large egg yolks
3 tablespoons white sugar
1/4 cup dry Marsala wine

Gently stir the strawberries and sugar together in a bowl. Cover and let sit at room temperature until juices release, about 1 hour.
Divide fruit between 2 small, clear serving bowls or stemmed cocktail glasses.
Place egg yolks, sugar, and marsala into metal mixing bowl. Set over burner on low heat. Hold rim of bowl with a potholder. Whisk until mixture forms loose peaks, 7 or 8 minutes. Mixture should feel warm to the touch.
Spoon custard over the strawberries. Serve while custard is still warm.

Cook’s Note:
Instead of placing the metal mixing bowl over low heat to whisk the custard, you can set the bowl over a pot of slowly simmering water.

Chef John

This sounds good. What could I substitute for the Marsala? I have some friends who do not drink any alcohol.

  1. Alcohol boils at 173 F, so if you heat it to around 180 the alcohol will evaporate.

  2. If that does not work for you then try this:
    1/4 cup of white grape juice
    1 tablespoon vanilla extract
    2 tablespoons of sherry vinegar

I am thinking if you have never tasted Marsala before it would make very little difference. But if you have enjoyed its unique distinctive taste then you will be disappointed. This wine is made in Marsala Sicily and according to the makers that is the only place true Marsala wine can be made.

Thank you. 2 of my friends have zero tolerance for alcohol due to being recovering alcoholics.