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"Prepare the zabaglione filling: Beat the egg yolks in a heat proof bowl or in the bowl of a double boiler until they become fluffy. Beat in the sugar and the Marsala wine. Transfer the bowl over a pan of simmering water, and whisk until the cream thickens. The zabaglione will thicken just before it boils, when small bubbles appear. Mash the mascarpone cheese in a bowl with a rubber spatula until creamy. Add the zabaglione into the mascarpone cheese and beat to mix very well. Whip the cream. Fold the whipped cream into the zabaglione cheese cream until smooth."
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