Description
Classic Italian cream custard is a smooth and silky dessert made with egg yolks, sugar, and Marsala wine, topped with fresh marinated strawberries. The luscious custard is gently cooked over simmering water to achieve the perfect creamy texture without curdling. This elegant treat is perfect for a light, refreshing finish to any meal and can be served with biscotti or ladyfingers for added crunch.
Ingredients
Strawberries
- 8 oz fresh strawberries, rinsed and cubed
- 1 tablespoon maple syrup (granulated sugar can be used as a substitute)
Custard
- 4 egg yolks
- ½ cup sugar
- ¾ cup dry Marsala wine (white wine can be substituted)
- ¼ teaspoon lemon zest (orange zest can be used as an alternative)
Optional
- Biscotti or ladyfingers for serving
Instructions
- Marinate Strawberries: Place the cubed strawberries in a bowl with the maple syrup. Stir gently to combine, then cover the bowl and set aside for 30 minutes to allow the strawberries to release their juices and become beautifully infused with sweetness.
- Prepare Water Bath: Fill a medium saucepan halfway with water and bring it to a gentle simmer over medium heat. This will act as a bain-marie for cooking the custard evenly without direct heat.
- Mix Egg Yolks and Sugar: In a heavy-bottom, heatproof bowl, whisk together the egg yolks and sugar until the mixture turns pale and the sugar has fully dissolved, creating a smooth base for the custard.
- Cook the Custard: Stir in the Marsala wine, and then place the bowl over the saucepan with simmering water, ensuring the bottom of the bowl does not touch the water. Whisk vigorously and continuously for about 8 minutes until the custard is slightly foamy and thickened. Be careful not to overcook to avoid curdling. Once thickened, stir in the lemon zest to enhance the flavor balance, then remove from heat.
- Assemble and Serve: Divide the marinated strawberries into individual dessert cups or glasses. Gently spoon the warm custard over the strawberries. Serve immediately, optionally accompanied by biscotti or ladyfingers for texture contrast.
Notes
- Use fresh, ripe strawberries for the best flavor and sweetness.
- Do not let the bottom of the custard bowl touch the simmering water to prevent overheating and curdling.
- Whisk continuously during cooking to ensure a smooth and creamy custard.
- Lemon zest adds brightness and balances the sweetness but can be substituted with orange zest if preferred.
- For a non-alcoholic version, replace Marsala wine with white grape juice or apple cider.
- Serve the custard warm or chilled according to preference.
- Prep Time: 10 minutes
- Cook Time: 8 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: Italian
