Cut melon in half, pit, cut into wedges, separate from peel, spread on 4 plates.
Pour wine, sugar and eggs into saucepan, mix thoroughly with a whisk, whisk on 2 or automatic hotplate 3-4 until a firm foam is formed. Then place the saucepan in a cold water bath and continue beating for a short time.
Whip the cream with a mixer until stiff, fold into the cooled zabaglione, pour over the meion wedges and sprinkle with a little cinnamon.
Zabaglione can be prepared 1/2 day ahead and stored in icebox. Fold in whipped cream only before serving.
Tip: Cinnamon gives dishes a wonderful sweet and spicy note!