First prepare a marsala cream: put the eggs and sugar in a small saucepan and work vigorously until frothy; at this point, slowly incorporate the starch and put on the stove, over very low heat.

Gradually add the milk, always stirring gently, and finally add, drop by drop, the marsala. Boil for about 5 minutes; when the cream is well thickened, pour in, while stirring, a cup of very ristretto coffee, or four teaspoons of freeze-dried coffee.

Mix well, remove from heat and let cool.

When it is time to serve, spread the cream ice cream (purchased ready-made) into the cups, scooping it out with the special utensil to present it in balls; arrange the wafers in a fan shape and pour a generous amount of the still-warm cream on top.

Drizzle with brandy, garnish with a few coffee beans and serve immediately.