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Recipe by olive magazine

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1. Put the eggs, sugar, marsala and a pinch of salt in a large glass bowl. Fill another larger bowl with iced water and set aside. Put the first bowl over (not in) a pan of simmering water. Whisk the mixture with electric beaters until very thick or about 3 times the volume. Remove from the heat and set inside the bowl of iced water then whisk again until cold.
2. Fold in the whipped cream and pour into glasses. Swirl a spoonful of the purée through each. Decorate with whole strawberries then chill for at least 3 hours before serving.

Per serving (without biscuits)

144 kcalories, protein 3.2g, carbohydrate 8.9g, fat 10.3 g, saturated fat 5.1g, fibre 0.6g, salt 0.09 g

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Ingredients

• 2 eggs
• 30g golden caster sugar
• 2 tbsp marsala
• 90ml double cream , softly whipped
• 25 strawberries , 7 puréed and 18 left whole
• small biscuits to decorate

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Difficulty and servings

Serves 6

Preperation and cooking times

Ready in 30 minutes plus chilling

Ingredients

• 2 eggs
• 30g golden caster sugar
• 2 tbsp marsala
• 90ml double cream , softly whipped
• 25 strawberries , 7 puréed and 18 left whole
• small biscuits to decorate

Per serving (without biscuits)

144 kcalories, protein 3.2g, carbohydrate 8.9g, fat 10.3 g, saturated fat 5.1g, fibre 0.6g, salt 0.09 g

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