Method

• In a bowl, lightly crush the berries with 25g of the sugar
• Add a spoonful to the bottom of 6 small glasses, then set the rest of the berry mixture aside
• Bring some water to a gentle simmer in a medium-size saucepan and tip the egg yolks into a large heatproof bowl
• Halve and scrape the seeds from the vanilla pod into the egg yolks and add the remaining sugar
• Using an electric whisk, beat until light and airy
• Splash in the Marsala, place the bowl over the pan of simmering water, then whisk your heart out for 10-12 mins until the egg yolks are thick and foamy and the whisk leaves a defined trail
• Drain off some of the juice, then ripple the remaining berries through the mousse and spoon into the glasses