Flaming meatballs

First we soak the gelatine in cold water.

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

Afterwards, we add 10 tablespoons of Marsala stirring.

Put the Casserole in a Bain-Marie on low flame fire stopping ever not to mix.

We need to stir until the mixture will become very swollen, being careful not to boil! At this point you must squeeze the gelatine from the water to embed the hot zabaglione.

We recommend you use a whisk for the isinglass can melt perfectly.

Then the zabaglione, pour into a bowl and allow it to cool, stirring occasionally.

We pour the zabaglione in a pocket of fabric with a smooth bore nozzle, each side lightly foriamo beignets, and, finally, fill them with the zabaglione.

Cut chocolate in small pieces and put it in a Bain-Marie in a saucepan to melt.

We take a doughnut at a time and dip the top in chocolate.

Assemble the cream and distribuiamola 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.

We distribute the cream on cream puffs in twos and threes to grab.

Fill in the blanks with granulated sugar.

When serving the cake on the table, masterstroke, pour over each portion of sugar few drops of Cognac and .

.

.

We fire at all!