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How much would you be willing to pay for dessert? Five dollars? Ten dollars? How about $14,500? The Fortress Sri Lanka, a luxury resort in Galle has created the The Fortress Stilt Fisherman Indulgence, a dessert that costs nearly as much as my parents' first house.

Of course, the edible ingredients are not the reason this dish is so spendy. The dessert consists of a yummy sounding concoction of gold leaf Italian cassata, mango and pomegranate compote and sabayon, with a handmade chocolate fisherman. The reason it is so expensive is that it has an 80-carat aquamarine stone resting on the chocolate fisherman. According to the hotel, no one has ordered this menu item yet, but I'm sure that there's someone out there who will be, just to say that they ate the most expensive dessert in the world.

I am really getting into using Marsala in cooking at the moment - the dry version in meat sauces for example. This recipe doesn't state whether it should be dry or sweet but as it is a dessert I guess the sweet version is the one to go for.

Sabayon - makes 6-8 portions

• 180g caster sugar
• 12 egg yolks
• 100ml marsala
• pinch of ground cinnamon

Beat the sugar and eggs together to a whitish foam. Add the marsala and cinnamon and mix well. Place the bowl over a pan of simmering water on a low heat and continue to beat until the mixture thickens to a firm foam. Pour into glasses and serve at once with some dessert biscuits. You can also chill it before serving. Now, what to do with all those egg whites?