For the prosecco cream, in a heavy saucepan, beat the eggs and sugar with a hand mixer until thick. Gradually beat in the Prosecco. Place the saucepan over low heat and beat on low speed with the mixer for 2 minutes. Continue beating over low heat until the mixture reaches 160°F, about 6 minutes.
Cool cream instantly by putting the pan into a larger bowl that’s filled with ice water. Stir in the orange zest and whipped cream, and continue to cool. Cover with plastic wrap and store in the refrigerator until ready to use.
For the fritters, preheat the oil in a deep sauté pan to 375°F. Line a sheet pan with paper towels or set a wire rack over a sheet pan.
Melt the butter with the milk in a saucepan over low heat. Add the sugar, vanilla, lemon zest and salt. Remove the pan from the heat and stir in the flour with a whisk, making sure there are no lumps.
Using a hand mixer or a lot of elbow grease, add the egg yolks one by one and beat each one until incorporated.
Beat the egg whites in a separate bowl until stiff and carefully spoon the foam into the batter. Stir to combine then use the mixer again to fully combine the ingredients.
Using an ice cream scoop, spoon small balls of dough into the hot oil. Once golden, remove to the prepared sheet pan to drain.
Serve immediately topped with the Prosecco cream and, if desired, fresh berries.