Zabaglione with pistachio biscotti

Serves: 4
Ingredients
Egg yolk 6 pc
Sugar 150 gm
Red grape juice, sparkling 150 ml
Vanilla bean 2 gm
Cinnamon powder 2.5 gm
Lemon peel, grated 5 gm
Double cream 200 ml
Pistachio biscotti 4 pc
Berry, fresh 25 gm
Method
Place egg yolk, sugar, red grape juice, vanilla bean (extract), grated lemon peel and cinnamon powder together in a round-bottomed stainless steel bowl.
Heat water in a larger pan, bring to boil and let simmer. Now place the bowl with the egg mixture on top and cook, whisking regularly and slowly for a nice fluffy mixture.
Continue mixing for another 10 mins, until the mixture coats the back of the spoon well.
Remove the mixture and allow to cool a little.
Meanwhile, whisk the double cream until it forms soft peaks and slowly fold into the warm egg mixture.
(Set aside some for topping the dessert in the end.)
Ladle the zabaglione into a martini glass and top with the remaining cream.
Garnish with fresh berries and serve with pistachio biscotti.