Delight in the mouth

Soak the gelatine in cold water.

Prepare the zabaglione: beat the yolks of the eggs in a saucepan along with six tablespoons of sugar and mix well until mixture is smooth and creamy.

Afterwards, join 10 tablespoons of Marsala and continue to stir.

Put the Casserole in a Bain-Marie on low flame fire and not stopping to stir, until the mixture will become very swollen, being careful not to boil.

Squeeze the gelatine from the water and add to hot zabaglione with a whisk to melt perfectly.

Granted, at this point, the zabaglione into a bowl and allow it to cool, stirring occasionally.

Drill a small opening on the side of each Choux pastry, put it in a pouch zabaglione canvas with a smooth bore nozzle, with which you will fill them.

Cut chocolate in small flakes and let it melt in a Bain-Marie in a pan.

Take a doughnut at a time and immergetene the top in chocolate.

Whip the cream and spread it on a serving dish with a pocket of fabric, making sure to leave six blank areas around the plate a bit distant from one another.

Spread the cream on cream puffs in twos and put three in the middle.

Fill in the blanks with granulated sugar.