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1
Split the vanilla bean in half lengthwise and, using a paring knife, scrape the seeds and pulp into a medium saucepan.
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2
Add the vanilla pod, sugar, and 1/3 cup water.
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3
Bring to a boil over high heat, then reduce the heat to medium and cook, without stirring, to a light caramel.
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4
Add the Moscato (dont worry when the caramel seizes up; it will remelt).
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5
Reduce the mixture to 1 cup and remove the vanilla pod.
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6
Whisk the egg yolks together in a large mixing bowl.
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7
Whisk a few tablespoons of the Moscato caramel into the egg yolks to temper them.
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8
Slowly, add another quarter or so of the mixture, whisking constantly.
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9
At this point, you can add the rest of the Moscato caramel in a slow steady stream, whisking all the time.
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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.
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11
Cool in a stainless steel bowl in the refrigerator for at least 30 minutes.
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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.
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13
Fold the whipped cream carefully into the custard base.
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14
Serve the zabaglione in a beautiful bowl.
