Add the egg yolks, sugar, and Marsala to a double boiler, or if you are like me and do not have a double boiler, a heatproof bowl will do.

Set the bowl over a pan of simmering water. The bowl should not be touching the water, we want to heat it gently, not scramble the eggs. Start to whisk using an electric mixer, or if your arms could use a workout, a whisk. Mine totally could use the workout, I should have done this by hand.

It is going to take about 10 minutes, but the eggs will turn a golden yellow and get really thick. It will triple in volume and be like a runny-ish pudding.

At this point, you could cool it down a little and serve it. But, you all know me, I cannot leave well enough alone.

I like to lighten it up and add 1 cup of whipped cream. This makes the end result so fluffy and light. Like little clouds of Italian heaven. Trust.

Gently fold the cream into the egg mixture.

Spoon into a glass and enjoy!