Torroncino dessert

Collect the egg yolks in a bowl and add the sugar. Beat them with a whisk until you obtain a light, fluffy and uniform cream: the sugar must be well incorporated and the mixture It should increase slightly in volume.

Pour the Marsala and the rum in the egg yolk cream, gradually incorporating them with the whisk. Work the mixture until it becomes fluid and homogeneous, without separate streaks of liquid or yolk.

Transfer the mixture in a double boiler and cook it, stirring constantly. Keep the heat low, without bringing the cream to the boil: it zabaione it's ready when it becomes thicker, velvety and able to coat the back of the spoon.

While it zabaione cook, reduce the torrone with almonds and dark chocolate, chopped into small pieces. Keep the grain fine and even, so the ingredients will distribute evenly. into the mixture without creating too large blocks.

Pour the heavy cream very cold in a bowl and whip it until you get a firm consistency. Stop when the heavy cream It forms a frothy, stable mass, firm enough to hold its shape but still smooth and creamy.

Move it away zabaione Remove from the double boiler and let it cool completely. Stir occasionally to keep the cream smooth and check its temperature: before proceeding, it should be cold or at least no longer lukewarm.

Incorporate to the zabaione cold the torrone and the chopped chocolate, mixing until they are distributed without lumps. Add the whipped cream and mix it with delicate movements, from the bottom up, to preserve the foamy structure.

Pour the mixture Pour into individual serving cups and smooth the surface. Transfer them to the freezer for a few hours, until the dessert is firm and set in the center, while maintaining a creamy consistency once tempered.

Remove the cups from the freezer and let them sit at room temperature for thirty minutes before serving. This rest allows the dessert to soften: the consistency should be easily dished up by spoonfuls, without being hard or frozen.