For the parfait, crumble the cantuccini finely and put something aside for decoration. Separate the eggs. Beat the egg whites, salt and about 1/3 of the sugar until stiff. Beat the egg yolks with the remaining sugar until thick and creamy.
Marsala. Whip cream until stiff, fold into the egg yolk cream. Then carefully fold in the beaten egg white and cantuccini. Pour into a shallow bowl, smooth it down and put it in the freezer for at least 6 hours, preferably overnight.
Cut out 4 balls from the ice cream mixture, pour into 4 espresso cups and sprinkle with the remaining cantuccini crumbs. Pour hot espresso over them and serve immediately. Use the rest of the parfait elsewhere.