Ingredients:
- 8 egg yolks
- 2 dl whipping cream
- 200 g sugar
- 200 g raspberries
- 200 g blueberries
Preparation:
Whisk egg yolks with sugar until light and fluffy. Meanwhile whip the cream until stiff and gently add to the yolk cream with a little vanilla and a teaspoon marsala wine.
Slice or dice the fruit and cook it separately with sugar. After 20 minutes strain fruit through a sieve. Pour the egg mixture into moulds and let cool in freezer for some hours. Serve frozen with fruit compote.
Pair with:
sweet, aromatic wines, like a yellow or rosé Moscato.