The recipe presented here is an unusual way of serving pasta, using the traditional ingredients of tiramisù. This dessert can be prepared beforehand, but the chocolate must be added on top just before serving. Any aromatic liquor can be used to enrich the cream.
Cook the pasta in sweet water flavoured with the peel of the citrus fruit. Drain well and leave to cool, cover with a damp cloth. Prepare the filling, mixing the mascarpone and the ricotta carefully, add half the sugar and the vanilla flavouring. This cream is used to fill the elicoidali pasta, which should be kept covered in the fridge for at least an hour. Prepare the zabaglione just before serving. Whisk the egg yolks in a basin over pan of simmering water, with the sugar and rum. When the mixture is stiff, the dish can be completed. Arrange the filled pasta on a serving dish, and cover each elicoidale with flakes of chocolate and cinnamon powder. Pour over the whisked zabaglione while still hot.