Place the egg yolks, caster sugar,
lemon rind, cinnamon and vanilla extract in heatproof bowl and beat
with an electric whisk until thick, pale and creamy.
Place the bowl over a saucepan of
simmering water and continue whisking.
Slowly add the Marsala and whisk
until the mixture is warm, frothy and thick.
To serve, dip the rims of 4 tail
stemmed glasses in water, then in sugar to frost them.
Divide the fruit among the
glasses, then spoon in the zabaglione.
