Method

• 1.
  Place caster sugar, espresso, marsala and vanilla in a small saucepan over high heat.
• 2.
  Bring to a boil, then reduce heat and simmer for 6-7 minutes until thickened slightly. Remove from the heat and set aside to cool completely.
• 3.
  For the crostoli, combine flour and sugar in a bowl. Add butter and use your fingertips to rub it in to form crumbs.
• 4.
  Make a well in the centre and add the egg, grappa and vanilla. Bring mixture together to form a dough, then turn out onto a lightly floured surface and knead for 5-10 minutes until smooth and elastic. Enclose in plastic wrap and set aside for 30 minutes to rest. Once rested, divide dough in half. Roll out one half until very thin, about 1mm-thick. Using a ravioli cutter or sharp knife, cut into 3cm x 15cm rectangles. Set aside and cover with plastic wrap until ready to cook. Repeat with remaining pastry.
• 5.
  Heat oil in a large saucepan over high heat and bring to 180°C on a deep-frying thermometer. Add crostoli, in batches, and cook, turning halfway, for 1-2 minutes until golden brown. Remove using a slotted spoon and drain on paper towel. Repeat with remaining crostoli. Dust with icing sugar.
• 6.
  Just before serving, make the zabaglione. Place egg yolks, marsala and sugar in a heatproof bowl and place over a saucepan of barely simmering water (don’t let the bowl touch the water).
• 7.
  Whisk constantly for 10 minutes, or until mixture has thickened and is pale and tripled in size. Place bowl over a bowl of iced water and whisk until cold.
• 8.
  Fold through the whipped cream.
• 9.
  Divide coffee syrup between four serving glasses. Top each with a scoop of vanilla ice cream, then spoon over the zabaglione. Serve topped with crostoli.