Tipsy cherry delight
- 400g cherries
- 4 large free-range egg yolks
- 75g caster sugar
- 75ml Marsala (or sweet sherry)
Rinse the cherries and divide between four small tumblers. Put the egg yolks and caster sugar in a large bowl and whisk until thick and pale with an electric hand whisk.
Put the bowl over a pan of gently simmering water, making sure the bottom of the bowl doesn’t touch the water. Gradually add the Marsala (or sweet sherry) a tablespoon at a time, whisking constantly.
Continue whisking until the mixture thickens – this will take about 10 minutes – then remove the bowl from the pan and continue whisking for a few more minutes. Pour over the cherries and serve.
Please drink responsibly. For the facts, visit drinkaware.co.uk.