Zabaglione

1. place egg yolks, sugar, port, lemon zest, cinnamon and vanilla in heat-proof glass bowl

2. half fill a pot with water and bring to simmer. place bowl on top of the pot, ensuring that bottom of bowl does not touch the water. whisk custard mixture making sure that water does not boil

3. continue whisking until mixture doubles in volume and becomes light and pale (8-10min)

4. remove bowl from heat and place bottom of bowl in ish of shallow cold water to cool

5. while custard cools, whisk cream to form soft peaks

6. when custard has cooled, gently fol whippe cream through custard

7. spoon into serving bowls and scatter with grated lemon zest before serving