7 Egg Yolks

3/4 Cup superfine Sugar

1 Cup sweet Marsala Wine

1/2 t Vanilla Extract

Grated peel of 1/2 lemon (no white part)

1 Cup Heavy Cream, whipped

Directions

Make the Zabaglione with the first 3 ingredients (no water here). As soon as it has reached the point where it forms soft mounds (as opposed to soft peaks in a meringue), remove it from the stove and continue beating it cool. Here, an electric beater may be used, although a whisk must be used in the basic preparation, since it is far more efficient in scraping the sides and bottom of the pan, and incorporates much more air into the preparation. When cooled to room temperature, add the vanilla, lemon peel, and cinnamon. Place the bowl in a larger bowl filled with cracked ice, and continue beating until the mixture is chilled through. Beat the cream in a chilled bowl until stiff and fold it into the ice-cold Zabaglione. Pour into tall glasses (or into a glass serving bowl) and chill until ready to serve.  Serves 8

Submitted by: David Jones