Riesling Sabayon

For the Riesling sabayon, first beat the egg yolks with the sugar and a little hot water in a bain-marie until smooth and pale.

Heat a little water in a saucepan and hang the bowl with the cream in the hot steam. Slowly pour in the sparkling wine and whisk well until the cream is almost stiff.

Stir in the lemon zest and cinnamon and lift the sabayon out of the water bath. Continue beating until the sabayon is just lukewarm.

Pour into dessert bowls and serve the Riesling sabayon immediately.

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