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…

Here the zabaglione cream video recipe

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