For the crostoli, melt the butter in a saucepan over low heat, slit the vanilla beans and scrape out the pulp. Sift the flour.
Beat the egg yolks, vanilla sugar, egg, sugar (I), vanilla pulp and lemon zest with the whisks of a mixer for 5 minutes until very creamy. Add flour, butter, salt and almond syrup and knead into a smooth dough. Wrap the dough in foil and chill for at least 2 hours.
Roll out the dough on a lightly floured surface until it is 3 mm thin. Cut triangles, squares or possibly strips from the dough. Place the pieces on lightly floured baking sheets and set aside until ready to fry.
For the zabaglione, bring the sugar and water to a boil, turn to sugar syrup over medium heat for 2 min and cool. Then mix well the sugar syrup with Vin Santo and egg yolks. Form into a whipping kettle and whip with a whisk in the almost boiling water bath for 5-6 min until creamy-thick. Whip in iced water until cooled.
For the crostoli, mix the remaining sugar with cinnamon in a bowl. Heat the oil to 180 °C. Bake the pieces of dough in it in batches for 2 minutes, until floating. After half the time, carefully turn the dough pieces to the other side. At the end of the baking time, lift the crostoli out of the oil with a skimmer, drain and roll in the cinnamon sugar.
Pour the zabaglione into a suitable bowl and sprinkle with the espresso powder. The crostoli
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