Let's prepare the daisies. Place the flour and starch in a heap on a pastry board. Add the softened butter into small pieces, the icing sugar, the firm yolks, sieved, the teaspoon of vanilla and the grated lemon peel. Knead gently and let the dough rest in the fridge, wrapped in plastic wrap, for at least three hours (no less).
After the time has elapsed, roll out the dough, using a rolling pin and form a sheet of about 4 mm thick. With a flower-shaped cookie cutter, cut the dough and arrange the daisies on a baking sheet lined with parchment paper. Bake in a hot oven (170 °) for about fifteen minutes, they must remain pale, adjust with your oven.
For the eggnog, mix the egg yolks with the sugar in a saucepan essential for cooking in a bain marie. Beat vigorously with a whisk, for convenience I use electric whips. Add 1/2 cup of Marsala, poured slowly without stopping beating and cook in a bain-marie until you get a very soft foam.
Serve the daisies accompanied by the hot eggnog.