The addition of softly whipped cream in our version of the classic Zabaglione stabilizes the mixture and allows it to be held chilled, until ready to serve
1/3 cup raisins
2 strips of lemon peel
1 cinnamon stick
½ cup Marsala
3 egg yolks
3 tablespoons caster sugar
½ cup white wine
1/3 cup cream, softly whipped
Put the raisins in a small saucepan with the lemon peel, cinnamon stick and Marsala. Bring to the boil then set aside to macerate for at least 1 hour or until ready to use.
Beat the egg yolks and sugar together in a large heat-proof bowl. Add the wine and stir to combine.
Place the bowl over a saucepan of simmering water and whisk continuously until the mixture becomes very thick and creamy, about 10 minutes. Use an electric hand-held beater for this.
Discard the lemon peel and cinnamon stick and fold in the raisins and any Marsala that hasn’t been absorbed into the zabaglione. Cool.
Using a large metal spoon, fold the whipped cream into the zabaglione. Cover and chill.
To serve: Spoon the zabaglione into glasses making sure each serve has some raisins.