Put the butter in a saucepan and melt over low heat. Set aside to cool.

Sieve the flour into a mixing bowl and add the sugar. Make a well in the centre and add the eggs, NOMU Vanilla Extract, lemon zest and cooled melted butter. Mix and knead well until you have a smooth dough.

Wrap in cling film and rest in the fridge for an hour or two. Flour a work surface and roll out the dough either with your pasta machine or by hand to a 2mm thickness. With a sharp knife or ravioli cutter, cut various strips or shapes.

Heat the oil in large saucepan. Test to see when the oil is ready with a small piece of leftover dough. If it sizzles, the oil is hot enough. Cook the strips of pastry in batches until golden and crisp. If you want to create a twist, simply use a metal spoon to double them immediately after dropping them into the hot oil. Remove from the oil once golden brown and drain on absorbent kitchen paper.

While still warm, sprinkle with a mixture of icing sugar and NOMU Sweet Rub.

Zabaglione:

Whisk the egg yolks, castor sugar and NOMU Vanilla Paste in a mixing bowl with an electric mixer or by hand if you wish! When the mixture is fluffy and pale, place the mixing bowl over a pot of simmering water. Make sure the water does not touch the base of the mixing bowl or else you may scramble the eggs! Add the Marsala wine and whisk constantly until thickened and creamy.

To test if it is ready, using the whisk, scoop up the zabaglione and let it drop into the bowl in a figure of 8. If the shape holds, it is ready. Divide the Zabaglione into 4 glasses or a large serving bowl.

It can keep in the fridge for an hour before serving.