In a small saucepan, combine the sugar and Vin Santo, heating over very low heat until the sugar dissolves.

In a bowl, combine the egg yolks and the Vin Santo mixture.
Allow to cool, preferably in the refrigerator for half an hour, then beat with a whisk or in a stand mixer until stiff peaks form.
The mixture should be soft and fluffy.

Crumble some cookies into the bottom of a cup and add the cream. Finish with some powdered coffee and grated white truffle.