Chef pudding to zabaglione

Let soften in cold water the isinglass.

Put the yolks in a small saucepan with sugar and mount them till they are swollen, almost white, frothy and then add the quantity of marsala in four half-eggshells, a little at a time and stirring.

Put the saucepan on the heat (preferably in a water bath) and flame moderatissima heat until the zabaglione is not going back to boil.

Then remove from heat and stir the isinglass well squeezed, stirring until it is completely dissolved.

Let cool and in the meantime, with a rather large holes grater, grate the chocolate and whip the cream.

Mix these ingredients cold and now cream mixed with extreme delicacy.

Then wet a mold from the Smoothwall and get to the bottom of a layer of cream; cover with a layer of ladyfingers dipped quickly in marsala (with a little water) and squeezed.

Repeat layers ending with ladyfingers, pressed with the Palm of your hand and put in the refrigerator for 2 hours.

After this time, dip the mold for a few seconds in boiling water, dry it and invert the pudding onto serving dish.