Zabaglione cream called crema allo zabaione in Italy
250g dry Marsala[0.55lb]
100 g sugar [0.22 lb]
20 g flour [0.04 lb]
2 egg yolks
Warm up the Marsala wine until boiling.
Take the two egg yolks and place them in a saucepan with the sugar.
With the whisk beat the mixture for a few seconds and add the flour.
Continue to mix.
Add the boiling Marsala wine to the mixture and continue to mix with the whisk.
Eat it lukewarm and use for stuffing cupcakes or other desserts…