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.
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.
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.
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.
Optional: Using a kitchen blow torch, or under the heat of a broiler, crisp up the top layer of Marsala Cream.
Recipe by Jeff Nathan.
Tips: Marsala Cream base can be prepared up to one day ahead. Fold in the Greek Gods Honey Yogurt just before assembly.