Trifle with zabaglione cream

Take 8 eggs and separate the yolks from the whites. Put the proteins aside - we won't need them in the recipe. And mix the yolks with 100 g of sugar.

Remove the peel from 1 orange, set aside a small part of the whole peel to decorate the dessert. Prepare a steam bath: for this, pour water into a saucepan, bring it to a boil, and place a bowl with egg yolks and sugar on top.

Heat the yolks in a steam bath, stirring. After 5 minutes, add 100 ml of white wine to them. Next, continue to heat the cream in a steam bath and stir until it thickens.

Add the zest of 1 orange to the mixture, stir and remove from heat.

Now we assemble the dessert: put Savoyard cookies on the bottom of cream cups or glasses. Spread the cream on top and sprinkle it with the remaining orange peel. Put the dessert to infuse overnight in the refrigerator, so that the cookies are nicely covered with cream.