Chilled Zabaglione Foam

Combine in a saucepan, egg whites, Marsala wine, and sugar, and place it over low heat

Bat the mixture until it becomes light and fluffy

Remove from heat and let it cool while still beating vigorously

When cooled, gently fold in the beaten egg whites and heavy cream until well combined

Place in the freezer, stirring every 30 minutes three times

Let it sit for another hour in the freezer

Serve in cups and garnish with chocolate shavings

For six people

Some people prefer to add more stability to this chilled foam, so you can add 100g of crushed biscuits soaked in Marsala wine and well mashed

Fold in the foam and proceed exactly as in the previous recipe.