Ladyfinger Mold With Zabaglione

Ingredients

• 100 g ladyfingers (savoiardi)
• 70 g Malaga raisins
• 50 g sultana raisins
• 30 g candied citron
• Marsala wine
• 2 dl milk (for the custard)
• 2 count whole eggs (for the custard)
• 50 g sugar (for the custard)
• vanilla (for the custard)
• 2 count whole eggs (for the zabaglione)
• 1 1/2 dl Marsala (for the zabaglione)
• 50 g sugar (for the zabaglione)

Instructions

1. Seed the Malaga raisins and dice the candied citron.
2. Butter a ring mold; dip the ladyfingers lightly in Marsala and line the mold, layering in the raisins and citron.
3. Make a raw custard of milk, 2 whole eggs, 50g sugar and vanilla; pour over the ladyfingers.
4. Cook in a bain-marie and unmold while hot.
5. Whip a zabaglione of 2 whole eggs, 1.5 dl Marsala and 50g sugar over heat; pour brimming into the center and serve. Serves six.