|Water||2 Fluid Ounce|
In a small saucepan, dissolve the sugar in the water over low heat, stirring constantly.
When the sugar has dissolved, increase the heat to high and boil the syrup until the temperature registers 240°F on a sugar thermometer or until a little of the syrup dropped into cold water forms a soft ball.
Remove the pan from the heat.
In a medium sized mixing bowl, quickly whisk the egg whites with a wire whisk or rotary beater until they form stiff peaks.
Pour on the syrup and continue whisking until the egg whites and syrup are well mixed.
Set the mixing bowl aside.
In a medium sized heatproof mixing bowl, combine the egg yolks with the Marsala.
Place the bowl over a saucepan of barely simmering water.
Beat the egg yolks and Marsala with a wire whisk or rotary beater for 5 to 8 minutes or until the mixture is very thick and pale in colour.
When the mixture is thick, remove the bowl from the heat and fold the egg yolk mixture into the egg white mixture.
Spoon the custard into wine glasses.
Cover the glasses with plastic wrap and put them into the refrigerator to chill for at least 1 hour before serving.