How to make:
Separately BEAT egg white until stiff and frothy and yolk until this is as liquid as water, then pour into shaker. Add other ingredients, SHAKE with ice and fine strain into chilled glass.
Like the dessert, this is sweet and rich with flavours of egg and fortified wine.
Created by yours truly (Simon Difford) in 2003 and inspired by the classic Italian dessert, which incidentally derives its name from the Neapolitan dialect word 'zapillare', meaning 'to foam'.