Preheat oven to 350 degrees Fahrenheit.

Whip egg whites with the cream of tartar. When they begin to foam, gradually add the sugar and beat until they become stiff. Put aside while making the egg yolk mixture.

Sift the flour and salt together in a separate bowl.

Blend on low the egg yolks until they become pale and blended well. Gradually add the lemon zest, sweet Marsala wine, and sugar and blend. When thoroughly blended, gradually add the flour, one tablespoon at a time and blend into the egg yolk mixture.

Fold the meringue (egg white mixture) gently into the egg yolk/flour mixture. Once this mixture is completely blended and has become fluffy, spoon about 2 tablespoons into each cup of a muffin tin, lined with cupcake molds, until all the mixture is used. Place the tin into the preheated oven for approximately 20 minutes or until lightly golden brown on top.

Let cool for about 5 minutes and then cut the top off of each cake and carefully hollow out the center, saving the top. Drizzle sweet marsala wine on the inside of the hollowed out cakes. Prepare the ricotta filling by combining all ingredients. Then carefully spoon the mixture inside of the soaked cakes. Replace the top on the cakes, drizzle a little more marsala wine over the top and let sit a minimum of 4 hours….better if overnight.

Serve with freshly made whipped cream on the side.