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.
