Zabaglione with Fresh Peaches and Raspberries
Serves 4
Zabaglione is the most ethereal light custard, which i like to serve as a sauce over fresh fruit. It must be made at the last minute though, so prepare your fruit, ingredients and equipment before dinner and whip the sauce up just before dessert.
INGREDIENTS
- 4 peaches
- 2 large egg yolks
- 3 tablespoons Marsala wine
- 2 teaspoons sugar
- 1 pint raspberries
DIRECTIONS
1. Bring a medium pot of water to a boil. Prepare an ice-water bath. Place peaches in boiling water and cook 10 seconds. Drain, and immediately transfer peaches to ice-water bath. Remove peels using your fingers or a paring knife. Slice peaches in half and remove pit; set aside.
2. In a heatproof bowl set over (but not touching) simmering water, add egg yolks, Marsala, and sugar. Beat until mixture is creamy and thick, about 4 minutes. Remove from heat.
3. Divide peach halves evenly between 4 plates. Fill peach halves with berries and spoon over zabaglione. Serve immediately.
pantry
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