200g liquid cream for desserts
75g Marsala wine
A few toasted hazelnuts to decorate the cups
Place a bowl in the freezer.
Soak the jelly in cold water.
Whisk the egg yolks with the sugar, add the Marsala and cook in a bain-marie for about ten minutes until the eggnog has thickened.
Remove from the heat and add the squeezed gelatine, allowing it to dissolve well.
Place the cream in the cold bowl, cover with cling film and leave in the fridge for a couple of hours.
Whip the cream well and slowly add it to the compound with a spatula, from the bottom upwards, so as not to disassemble the mixture.
Then add the chopped walnuts and place the cream in a piping bag that has a smooth, round nozzle.
Fill the Chocup® Medium and decorate with toasted hazelnuts as you like.
Store in the refrigerator until serving.