First of all, to prepare the zabaione pudding, place the gelatin sheets in a bowl of water for about 30 minutes.
Then prepare the zabaglione, separate the yolks from the whites and keep half an eggshell. Then, pour the egg yolks and sugar into a heavy-bottomed saucepan and use a whisk to whisk them until you get a fluffy and soft cream.
Then pour 5 half shells of marsala and half a shell of water, mix vigorously and cook everything over medium heat. Our zabaione will be ready when lifting the whisk will form a thread that will write on the cream. Remove the eggnog from the heat and add the well squeezed gelatine and mix well to melt it.
We filter the zabaione, in a bowl, using a colander. We put the bowl in water and ice and beat the eggnog vigorously to make it cool.
Gradually incorporate the whipped cream, mixing from bottom to top. In a pudding mold pour the mixture by spoonfuls dividing it with the strawberries, previously washed and moistened with a little marsala. We make the last layer with the zabaglione and place in the fridge for about 4 hours.
Then turn out the zabaione pudding on a serving dish and decorate it with some strawberries and mint leaves before serving.
