Put the eggs, egg yolks, 40 grams of sugar, a dash of Vin Santo and orange zest in a bowl. Heat this mixture, beating with a whisk au-bainmarie, until the mixture has the thickness of yogurt. Then transfer the bowl to a layer of cold water and keep beating until it has cooled to room temperature (this entire process takes more than fifteen minutes, so ask someone else to take it over from a lame arm).