- Whip the cream;
- Cut figs into squares;
- Whip the yolks, sugar, white wine and Marsala in a bain-marie until you get a nice smooth froth;
- Continue to whip until completely cooled
- Add the gelatine sheets dissolved in a bain-marie;
- Incorporate the whipped cream and figs;
- Pour the Zabaione into small bowls and let it cool down;
Typical recipe of Ticino tradition revisited by SSSAT (Swiss Italian Tourism and Hotel Management School of Bellinzona).