Method

Beat 6 egg yolks with 6 tablespoons of sugar and six half eggshells-full of Marsala. Keep chilled.
With a rolling pin, roughly flatten the meringues. Prepare some balls of fiordilatte ice cream and roll them in the crushed meringue.
In a copper saucepan, the polsonetto, place the zabaione, which will be beaten over a direct heat.
In a big cup, or in a nice looking soup plate, place a ball of ice cream and meringue and bring to the table. Serve the hot zabaione straight from the saucepan.