For Zabaione “Gritti Palace” soak gelatine in cold water, whip cream until stiff. Cream the yolks with the powdered sugar and wine and whip in a hot water bath until thick and fluffy.
Add the squeezed gelatine and beat until cold. As soon as the cream begins to set, fold in 1/8 l of stiffly whipped cream.
Pour the cream into pre-cooled dessert glasses and chill in the refrigerator for about 2 hours. Then decorate the cream with whipped cream, a cherry and chocolate chips.
Preparation Tip:
You can also decorate the zabaglione in any other way.