Sabayon a la Canetti

Break twelve raw egg-yolks in a deep saucepan with five ounces of sugar; whip the yolks and sugar together with a wooden beater or small wire whisk, rotating either one or the other between both hands; add slowly four gills of good white wine, then a stick of vanilla, the peel of half a lemon and a little cinnamon. Place the saucepan either on a very slow fire or in a bain-marie until the preparation becomes quite frothy and firm; remove it from the fire, lay it on ice and continue the beating process. When very cold suppress the peel and vanilla and stir in one quart of whipped cream (No. 50) and half a gill of kirsch. Serve this preparation in high glasses, paper cases, or else silver souffle casseroles.