The recipe that we propose this month, in view of the autumn...

For a gelato pan at zabajone:

Full Base 1: 660 g

whole milk: 2100 g

sucrose: 120 g

cream: 520 g

Egg yolk: 200 g

Marsala: 400 g

Choose carefully the Marsala... our favorite arrives from Trapani (ITALY), Vines GRILLO!