Serves 6

6 egg yolks
3/4 cup sugar
1 cup Marsala (an amber-colored wine made in western Sicily)
1 teaspoon cinnamon
dash of vanilla extract
1 cup cream
Grated rind of 3/4 lemon
Orange twists for garnish

Add all ingredients except the cream in the top of a double boiler (or in a bowl placed in a pan of boiling water) and beat until mixture is frothy. Place boiler directly on the heat and beat the mixture constantly until it is creamy. Remove from heat and let cool. Beat cream until stiff, and fold into the egg mixture. Pour into goblets or small bowls. Serve chilled with traditional Italian biscotti.

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