Eight egg yolks
1 cup sugar
1 pint whipped cream
10 oz. dry Marsala
How to make the Semifreddo Allo Zabaglione – Zabaglione parfait:
Beat the egg yolks with the sugar in a bowl. Add Marsala a tablespoon at a time. Place the saucepan over shallow heat or in a bain-marie and continue beating until the mixture becomes foamy. Pour it in a bowl and let cool. Fold in the whipped cream and pour the mixture into a mold lined with ladyfingers moistened with Marsala. Freeze for at least 5 hours and serve.