1) Mounted the egg yolks with 60 g of sugar in a saucepan, then unite Marsala and 15 ml of cream; put on fire e cook without boiling (84 °), stirring always with a spatula.

2) Transfer all in the planetary, operate it at medium speed e mounted lightly the mixture until it will be at room temperature; incorporate gently the remaining cream, whipped.

3) Dissolve the sugar left in a small saucepan with a little water; unite almonds and caramelize them, continuing to mix so that they remain separate from each other.

4) Fix on the bottom of 4 glasses a layer of coarsely chopped caramelized almonds (set some aside for garnish), 4 – 5 raisins and a pinch of cinnamon.

5) Transfer the prepared mousse in a sac à poche and distribute it in the glasses; let it rest in the refrigerator for at least 3 hours. Garnish with raisins and the remaining almonds e served.