Welf dessert

1. Finely chop the walnuts in the Quick Cut. Separate the egg whites from the yolks.

2. Beat the egg whites with salt until stiff. Stir the starch with some milk and the sugar. Add the rest of the milk to the pot, switch to highest level and bring to a boil. Stir in the starch and bring to a boil again while stirring.

3. Fold in the beaten egg whites in batches and then briefly bring to a boil again. Put the flummery in a bowl or divide it into six serving bowls. Sprinkle with walnuts and let cool.

4. For the Zabaglione, mix the egg yolks with vanilla sugar, sugar and cornstarch in a Combi bowl and stir in the wine.

5. Add approx. 1 liter water to the large pot, heat the pot on highest level until the water begins to steam, switch to a low level and place the Combi bowl on top of the pot.

6. Beat everything until thick and creamy, then remove from the bain-marie, and continue beating until the sauce has cooled down. Spread the zabaglione over top the flummery, cover and chill for approx. 6 hours.