The Italian zabaione makes an eggcelent dessert.
1. Place 6 egg yolks and 1/3 cup sugar in a large, stainless steel bowl.
2. Add grated lemon peel, a pink of cinnamon and a drop of vanilla extract.
3. Pour 3/4 cup of sweet wine and heat the bowl over simmering water.
4. Whisk the custard mixture for 10 minutes, until the mixture froths up.
5. Serve over a biscuit and top with a shot of espresso.