Short pastry biscuits with zabaglione
180 g of Molino Rossetto cake flour
100 g of butter
60 g of sugar
half teaspoon of baking powder
1 tablespoon of milk
a pinch of salt
4 tablespoons of sugar
3 tablespoons of Marsala
Pour the flour on a pastry board, add sugar, salt and the baking powder. Add cold butter and knead it until the dough will be crumbled. Add an egg yolk, the vanilla extract and a tablespoon of milk. Knead and make a ball with the dough and let it rest for half an hour or so in the fridge covered with clingfilm.
Take the dough and roll it up (1 cm or so) on a floured pastry board. Cut the dough with a cookie cutter and lay them down on a baking tray covered with baking paper.
Bake in preheated oven to 180°C for 10 minutes.
Meanwhile prepare zabaglione: in a little pot, beat the yolks and sugar until the batter will be light and foamy and add gradually the Marsala. Move the little pot in a bain-marie, and continuing to beat until the cream will be foamy.
Pour the zabaglione in little bowls and wait the biscuits on with zabaglione.