6 sheets of white gelatin
5 eggs
125g of sugar
1/4 liter of Marsala wine
1/4 liter of fresh or canned whipped cream, without the serum
6 sheets of white gelatin
5 eggs
125g of sugar
1/4 liter of Marsala wine
1/4 liter of fresh or canned whipped cream, without the serum
Soak the gelatin in a bowl with cold water
Beat the eggs with the sugar
Add the wine gradually, beating well
Place it in a warm water bath and beat until you get a creamy mixture
Do not let it cook
Squeeze the gelatin well and add to the cream, mixing well until the gelatin dissolves
Remove from heat and let cool
Beat the whipped cream fresh in chantilly and add to the cream when it starts to thicken
If using canned whipped cream, add without the serum
Pour into a nice mold and refrigerate for 30 minutes
Serve 4-6 portions.
