1. In a medium-size copper or other heatproof bowl, whisk the egg yolks, Marsala wine, and sugar together until smooth. Place over, not in, barely simmering water and continue beating (switching to a hand-held electric mixer at medium speed, if you like) until the mixture is pale yellow and frothy and falls back on itself in thick ribbons when the whisk or beaters are lifted, about 6 to 8 minutes. If the mixture is not beat consistently, the egg yolks will cook and the mixture will appear curdled.

2. Remove the sauce from the heat and serve immediately, spooned either into individual cups or over fresh fruit or berries.

KIDS CAN: Help separate the eggs (Lidia’s trick: Break the egg into the palm of your hand and let the white slip through into a bowl; put the yolk in another bowl); whisk the yolks, sugar, and marsala. 

Kids Can: Help separate the eggs (Break the egg into the palm of your hand and let the white slip through into a bowl; put the yolk in another bowl); whisk the yolks, sugar, and marsala.