Chocolate Zabaglione

8 egg yolks
100g of caster sugar
1 nip of brandy
150ml of white wine
1 vanilla bean in half
good-quality, bitter chocolate

whisk 8 egg yolks with 100g of caster sugar in a large bowl, until the mixture is pale and thick. Add a nip of brandy and 150ml of white wine and mix well. Split a vanilla bean in half, scrape out the seeds and add to the mixture.

Place the bowl over a pot filled to a third with simmering water and on a medium heat. The bowl should sit snugly on the pot but the bottom of the bowl should not touch the water. Keep whisking the zabaglione until it thickens and doubles in volume.

Cool the zabaglione before pouring into glass goblets. Shave some good-quality, bitter chocolate on top before serving.