6 egg yolks
1/3 cup sugar
1/3 cup Marsala or Sherry

In the top of a double boiler, beat egg yolks until thick, and add granulated sugar, gradually.

Keep beating with a rotary beater until thick and foamy, being careful that the water in the bottom of the double boiler does not boil.

After about 5 minutes, slowly add Marsala or Sherry, beating continually until thick and lemon-colored.

Heap into glass sherbets and serve at once.

Serves 4.

The recipe in this entry was taken from the cookbook, "Simple Italian Cookery" by Edna Beilenson. The book was published in Mount Vernon, N.Y. by Peter Pauper Press in 1959. The entire copyright-free cookbook is available at www.archive.org.... Image -- Fernand Leger: Les Acrobates, 1918.

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