Preparation:
Beat the egg yolks and sugar in the top of a double boiler until light and frothy. Add wine, lemon rind, cinnamon and vanilla. Place container over hot, not boiling, water and continue beating.
As soon as the zabaglione increases in volume and is light and even in texture, remove it from the heat and continue stirring until it cools.
Add ginger and gently fold in the whipped cream.
Chill and serve chilled with raspberries and more slightly sweetened cream. |
