6 egg yolks
1/3 cup sugar
3/4 cup Marsala wine
1 teaspoon grated lemon peel
1 teaspoon pure vanilla extract
1 cup heavy cream, whipped
1 cup fresh or frozen raspberries, (thawed if frozen)
ground cinnamon, for sprinkling
1. Place egg yolks, and sugar in a large stainless steel bowl or the top of a double boiler. Add Marsala wine, lemon peel and vanilla extract.
2. Half-fill a pot or the bottom of the double boiler with water, bring the water to a simmer and reduce heat to low. Place the bowl or pan containing the custard mixture over the water. The bottom of the bowl or pan should not be touching the water. Whisk the mixture, making sure the water does not reach the boiling point.
3. Whisk for about 12 to 15 minutes, custard should triple in volume, froth up and become pale. Once the custard thickens, remove the bowl or pan from the water. Set custard aside to cool for 15 to 20 minutes.
4. Pour in one pint of well-chilled heavy whipping cream in a pint dispenser. Charge with 1 N20 Cream charger.
5. Shake the dispenser 3-6 times. Dispense cream into the cooled custard then gently fold this mixture. Fill the bottoms or individual dessert dishes with raspberries. Ladle the zabaglione on top of the raspberries and sprinkle lightly with ground cinnamon and serve.