Ingredients for 6/8 people

• Cantuccini Toscani PGI, as needed
• 300 ml Marsala
• 60 g caster sugar
• 6 egg yolks
• 3 sheets of gelatine
• 200 ml whipped fresh cream

Recipe

First, prepare a warm zabaglione: beat the egg yolks with the sugar, then add the Marsala gradually. Place the mixture over a bain-marie and continue whisking with an electric mixer for 5-6 minutes. This procedure also pasteurizes the eggs. Add the gelatine, previously softened in water and squeezed, to the mixture. Allow to cool. 

Gently fold in the stiffly whipped cream. Take a serving bowl, brush it with a little oil, and pour in half of the mixture. Freeze for 15 minutes.