To prepare the zabaglione with lingue di gatto, separate the egg yolks from the egg whites, setting the latter aside.

Subsequently, take the marsala and pour it into a pot on the stove. Add the sugar and let it warm up.

In the meantime, place the egg yolks in a bowl and start whipping with the help of a whisk and the remaining sugar. Add the hot liqueur to the yolk-sugar mixture in order to dissolve it.

Cook using the bagno maria technique until the cream starts to firm up.

Now move on to the preparation of the lingue di gatto: take the egg whites and whip them with a pinch of salt.

Then whip the softened butter at room temperature with the sugar using a whisk. Then add the egg white mixture, stirring gently from the bottom upwards.

Then add the flour to the mixture a little at a time; you should obtain a firm cream that will be placed inside a piping bag.

Now start making strips spaced out from each other on baking paper. Bake at 180°C for about 9 minutes until golden brown.

Now serve the zabaglione cream in small glasses accompanied by the lingue di gatto.