Peel with Pão-de-ló (Margarita Peel)

Peel the peels and with a paring knife, remove the pith and seeds from the bottom

Cook them in a light syrup made with a little water, vanilla extract, and a hint of rum

When they're cooked, fill them with whipped cream that has been infused with a splash of rum just before serving

Place each peel on a slice of Pão-de-ló, cut into a disk shape and soaked in rum

At the moment of serving, drizzle the "Zabaglione" over the peels

The "Zabaglione" is prepared by whisking together each egg, 1 tablespoon of vanilla extract, and 2 tablespoons of Marsala wine

Heat it gently in a bain-marie, constantly whisking with a fork until it reaches a light, foamy consistency.