Steps

1. Peel and core the apples.
   🕒 01:33
2. Leave one apple with the skin on, and peel and cut the remaining apples into bite-sized pieces. (This is key!) The apple with skin on adds a colorful accent.
   🕒 02:23
3. Melt 80g of butter in a pot and sauté the chopped apples. (This is key!) Do not add sugar while sautéing to retain the apples' tartness, which will complement the sweetness of the zabaglione.
   🕒 02:39
4. Sauté until the liquid released from the apples evaporates, starting on high heat and then reducing to medium heat. (This is key!) A slight char will enhance the flavor.
   🕒 03:10
5. Once the apples are sautéed, add 40g of raisins. Use the raisins directly without soaking.
   🕒 03:59
6. Remove from heat, add 80cc of rum, then return to heat to burn off the alcohol.
   🕒 06:01
7. In a bowl, combine the 3 egg yolks and 60g of granulated sugar and mix well.
   🕒 04:13
8. Add 3 tbsp of apple juice and 3 tbsp of cider and mix further. (This is key!) Using double the usual amount of liquid per egg yolk (2 tbsp per yolk) creates a fluffy texture.
   🕒 04:46
9. Place the bowl over a double boiler (bain-marie) and whisk continuously. (This is key!) Ensure the water in the double boiler does not boil vigorously, and whisk while being careful not to cook the eggs.
   🕒 05:05
10. The edges will cook first, so whisk thoroughly to ensure even cooking. Use a spatula to scrape the sides towards the center.
    🕒 06:22
11. Once foamy and cooked through, remove from the double boiler. The zabaglione is ready.
    🕒 06:32
12. Arrange the sautéed apples and raisins on a plate.
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13. Pour the zabaglione over the apples.
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14. Sprinkle with a pinch of cinnamon powder.
    🕒 07:24
15. Optionally, serve with a scoop of commercial vanilla ice cream.
    🕒 07:35