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Zabajone, Iced

Mix the yolks of ten eggs, two dessert-spoonfuls of castor sugar, and three wine-glassfuls of Marsala wine. Add half a stick of vanilla, a small bit of whole cinnamon, and the peel of half a lemon cut into strips. Whip this up lightly over a slow fire until it is nearly boiling and slightly frothy. Then remove it, take out the cinnamon, vanilla, and lemon-peel, and whip up the rest for a minute or two away from the fire. Add a table-spoonful of maraschino and one of rum, also a small quantity of dissolved isinglass. Stir up the whole, pour it into a silver souffle-dish, and put it on ice. Serve with spongecakes or ice wafers.