Zabaglione

Ingredients

6 egg yolks

1/4 cup sugar

¾ cup masala

½ lemon zest

½ vanilla bean

pinch cinnamon

1½ cups whipped cream

1 punnet berries

Fingers of biscotti

Method

Method

Place all ingredients, except cream into a bowl. Cook over a double boiler whisking constantly for 15 – 20 min. Cook until 80°C and take off the heat and keep whisking until cool. Fold through 2/3 of the cream. Set in glasses. Serve with whipped cream, berries and biscotti.