Method

Soften the raisins by leaving them in lukewarm water.
To make zabaglione, beat the yolks with the sugar for 2 minutes, add the flour and keep on whipping.
Pour the Moscato and the Marsala.
Cook the compound on a low fire until it boils and let it cool down in a fire resisting glass pan.
Now wet a pudding mould with cold water and line the inside with a film which you leave dangling over the edges.
Strain and squeeze the raisins and put them in the mould.
Pour a spoonful of zabaglione in the middle and spread it. Add a layer of halved Savoy biscuits, mix some coffee, liquor and water and pour the liquid over them.
Cover them with a layer of whipped cream and keep on alternating zabaglione, biscuits and cream layers until you get to the top and end with a Savoy biscuit base.
Cover all with the film outside the mould and put in the fridge for 6 hours.
Before serving the “zuccotto”, turn the mould over a serving dish and pull the film gently. The cake will look firm and finely decorated with all its layers.