Giant cup with zabaglione

Clean, wash and drain the raspberries and then put them in a bowl, spray them with kirsch and introduceteli in the fridge for 1 hour.

Put in a small saucepan of tinned copper enamel or the four yolks and mount them with sugar until fluffy and foamy.

At this point add the marsala (by calculating, for each egg used, half shell filled with marsala): pour adagio gradually, continuing to assemble the eggs for mix to perfection wine.

Put now the mixture on the stove in a double boiler and heat moderatissimo; stirring constantly, simmer until the cream is not going back to boil; then remove it immediately from the flame.

Let cool, then pour the zabaglione into a large cup that you can bring to the table and place in the refrigerator for about 2 hours.

Just before the appointed time, whip the cream until foamy rather soda with 30 g of icing sugar and, with the special syringe, decorated to taste the Cup that you removed from the refrigerator.

Placed here and there the raspberries and cherries and bring to the table.