Moscato dAsti Zabaglione

• 1/2 vanilla bean
• 1/3 cup granulated sugar
• 2 cups Moscato dAsti
• 5 extra-large egg yolks
• 1 cup heavy cream

1. Split the vanilla bean in half lengthwise and, using a paring knife, scrape the seeds and pulp into a medium saucepan.
2. Add the vanilla pod, sugar, and 1/3 cup water.
3. Bring to a boil over high heat, then reduce the heat to medium and cook, without stirring, to a light caramel.
4. Add the Moscato (dont worry when the caramel seizes up; it will remelt).
5. Reduce the mixture to 1 cup and remove the vanilla pod.
6. Whisk the egg yolks together in a large mixing bowl.
7. Whisk a few tablespoons of the Moscato caramel into the egg yolks to temper them.
8. Slowly, add another quarter or so of the mixture, whisking constantly.
9. At this point, you can add the rest of the Moscato caramel in a slow steady stream, whisking all the time.
10. Place the mixture in a double boiler, and cook over low heat about 6 minutes, whisking continuously, until its thick and light in color and forms ribbons when it falls from the whisk.
11. Cool in a stainless steel bowl in the refrigerator for at least 30 minutes.
12. When youre ready to serve, whip the cream in a stand mixer fitted with the whisk attachment at high speed until it holds stiff peaks.
13. Fold the whipped cream carefully into the custard base.
14. Serve the zabaglione in a beautiful bowl.

vanilla bean, sugar, moscato dasti, egg yolks, heavy cream

Taken from www.epicurious.com/recipes/food/views/moscato-d-asti-zabaglione-391077 (may not work)