100 g Sugar
100 ml Port
5 egg yolks
120 g Vicenzi Amaretti D’Italia
12 Candied cherries
Add the egg yolks and the sugar in a bowl and beat them with a whisk until stiff. Heat up the Port and, when it begins to boil, remove it from heat and pour it on the prepared mixture by stirring constantly. Put everything in the small pot and cook over low heat, stirring, until you will obtain a fairly thick cream.
Prepare the dessert: lay down two layers in each glass by alternating crumbled Amaretto biscuits, zabaglione and sliced candied cherries. Finish with 1 candied black cherry, and 1 Amaretto biscuit and decorate with 1 mint leaf.
You can serve it warm, just after you have prepared the zabaglione, or cold, after you have let it stand in the refrigerator.