Berries in Marsala Cream

Vegetarian / Dairy / Gluten Free / Nut Free


30 minutes



serves 4


  • 6 large egg yolks, room temperature
  • ½ cup, (125 mL) Marsala wine
  • ¼ cup, (60 mL) sugar
  • 2 cups, (500 mL) Greek Gods Honey Yogurt


  1. Using a large balloon whisk, whisk the yolks, Marsala wine and sugar, in a medium stainless-steel bowl. Place over a saucepan of steadily simmering, but not boiling, water (the bottom of the bowl should not touch the water.) Whisk constantly until it is pale yellow and fluffy, about 7 minutes. When the whisk is lifted an inch or so above the Marsala Cream, the mixture should be thick enough to hold its shape on the surface for a few seconds before sinking.
  2. Remove from the heat and place the bowl in a larger bowl of ice water. Let stand until it is completely cooled, or lay a sheet of plastic wrap directly on top and keep refrigerated overnight.
  3. Using a rubber spatula, fold the Greek Gods Honey Yogurt into the egg mixture. The mixture can be prepared up to 4 hours ahead, covered with plastic wrap and refrigerated.
  4. Assembly: Spoon the berries into flat ramekins, or wide mouth glasses and pour on the Marsala Cream… just enough so some berries are peeking out from the top.
  5. Optional: Using a kitchen blow torch, or under the heat of a broiler, crisp up the top layer of Marsala Cream.
  6. Notes: Dessert
  7. Recipe by Jeff Nathan.
  8. Tips: Marsala Cream base can be prepared up to one day ahead. Fold in the Greek Gods Honey Yogurt just before assembly.