On Wed, 12 Jan 2005 17:29:03 GMT, "wff_ng_6"
> wrote:

> "Vilco" > wrote:
> > Maybe... sweet Marsala in often made with a mixture of normal
> > Marsala, which is dry, and some eggs, sugar and water: maybe some
> > components of this mixture has some negative effect.
> > I always used the dry one.
>
> Maybe I'll give it another try, this time using dry Marsala. I know there's
> a huge difference between a dry and sweet sherry, so perhaps the same holds
> true on Marsala.
>
I think Marsala is too strong for such a delicate dessert
(so what if it's tradition)... so, I prefer to use champagne
when I make it myself.

JMO
sf



sf