In a suitable container, whisk the egg yolks in a bain-marie, adding the Grana Padano, Marsala wine, a little sugar, salt, and white pepper until the mixture becomes soft and frothy. Meanwhile, place the bacon slices in the oven to make them crispy and lightly blend the Grue. Cook the Panciotti® with aubergine and scamorza cheese Divine Creazioni® in boiling salted water, then toss them in a pan with EVO oil and cooking water to glaze them. Serve the Panciotti® hot, place the zabaglione foam on top, and finish with the crispy bacon slice. Accompany with the Grue crumble.
