In the sauce pan that will serve as the top of a double boiler, whisk egg yolks and sugar until pale and frothy. You can use an electric beater or a whisk. If you do not have a double boiler, Marcella suggests using a trivet made just for this. Improvising, I used a tin measuring cup, which guarantees that the water will not touch the pan.

Bring the water to a bare simmer, not a boil. Place the sauce pan with the egg yolks over the water. Add the ed wine and continue to whisk until thickened, approximately 10-15 minutes. Cool and put in dessert dishes and chill for 4-6 hours. Optional: Add berries.