Steps

1. In a bowl, combine Plain Yogurt 250g and Granulated Sugar 25g and mix well.
   🕒 02:24
2. Pour the well-mixed yogurt into a serving dish and freeze for 1.5 to 2 hours until semi-frozen. The texture should be like slushy ice.
   🕒 02:40
3. In a separate bowl, add Egg Yolks 2 large and Granulated Sugar 25g.
   🕒 03:17
4. Add Moscato (Sweet Wine) 40g to the bowl and mix well. A more liquid base will result in a fluffier zabaglione.
   🕒 04:16
5. Place the bowl over a double boiler heated to about 80°C (175°F). Whisk constantly until the mixture thickens and becomes foamy. Adjust the heat to prevent the edges from cooking too quickly.
   🕒 05:17
6. Once the zabaglione is foamy, remove from the double boiler and stir continuously to prevent it from setting.
   🕒 08:14
7. Lightly break up the frozen yogurt from the freezer and place it in a serving dish.
   🕒 08:41
8. Top the frozen yogurt with Corn Flakes (to taste).
   🕒 08:58
9. Pour the warm zabaglione over the top and serve.
   🕒 09:05