Zabaglione

Use a double boiler or create one with a pot and a stainless steel bowl. Fill the bottom with a small amount of water and bring to a simmer. Be sure the bowl does not touch the water, otherwise the eggs may scramble when you make the custard.

With a thin wire whisk or hand-held electric mixer, beat together the egg yolks, sugar, lemon, vanilla, and cinnamon for approximately 3 minutes or until the mixture is a pale yellow. Slowly whisk in the wine and then place the bowl over the barely simmering water.

Continue to beat the egg mixture constantly for 10-15 minutes. The mixture will triple in volume, thicken, and then reach a temperature of 140ºF. The eggs will at first become frothy and then stiffen slightly, but they should still hold air. If you stop whipping or the water boils, the eggs will scramble. Important: do not let the eggs scramble!

Remove from heat and cool the custard completely in the fridge. I usually leave mine for about 2 hours. Once cool, whip the heavy cream until stiff. Fold the prepared whipped cream into the custard gently, using a rubber spatula.

To serve: Place a few fresh berries in the bottom of a glass dish or cup. (I like to use large wine glasses, it looks great! The recipe makes enough for 4 wine glasses.) Top with 1/4 of the zabaglione per glass, then add more berries and top with a dollop of whipped cream if desired. Add a piece of biscotti and voila!