Step 1

Start with "vegan egg yolk" sauce: in a small saucepan, melt vegan butter over low heat, stirring constantly.

Step 2

Add nutritional yeast, corn starch, xanthan gum, turmeric, and paprika, and mix well.

Step 3

Add wine and milk and mix well. Increase to medium heat and cook, stirring, until it thickens. Remove from heat, and set aside to cool.

Step 4

Put the aquafaba in a deep bowl, preferably of metal. Whip at low speed for a few seconds until bubbles start to show.** (See note at the end of the recipe). Add salt and vinegar and whip until foam begins to form.

Step 5

Increasing to the highest speed; using a spoon, add sugar gradually and whip until you get a stable, soft meringue.

Step 6

Add black salt to the yolk sauce and mix well. Add the yolk sauce to the meringue gradually, using a spatula-spoon with folding movements until combined.

Step 7

Pour into champagne or dessert glasses, sprinkle with grated orange peel, strawberries, or berries, and serve with vegan lady fingers.

Step 8

Trifle Zabaglione: Place a slice of orange sponge cake on a serving plate. Next, add 2-4 Tablespoons of fruit salad, pour Zabaglione generously over the fruits, and serve.

Step 9

Serve Zabaglione warm or chilled.