It's often made douring Christmas holidays, when you spend time with friends and family.
4 egg yolks1/2 cup
Marsala wine (or Port or Madeira if you can't find Marsala)
Beat egg yolks until fluffy in a heatproof bowl over a pan of simmering water (this kind of cooking is called Bagnomaria).
Add sugar and beat again, then Marsala and beat.
Whisk over simmering water, until the cream thickens but don't let it boil, turn off the fire a little before.
Let the cream cool (room temperature) then serve in glass or glass bowls, decorate with biscuits, fresh fruit or/and whipped cream.
You can also use this cream to fill tarts, cakes or as a sauce for other sweets like Christmas cakes.