Peach zabaglione

Peach zabaglione

By
From
Little Italy
Makes
8-10
Photographer
Jacqui Melville

This is a gently cooked custard that is whipped constantly to incorporate as much air as possible to give you an extremely light consistency. It’s a classic and absolutely delicious.

Ingredients

Quantity Ingredient
10 large egg yolks
250g caster sugar
350ml dry marsala
6 yellow-fleshed peaches
6 amaretti biscuits, crushed

Method

  1. Place the egg yolks, sugar and marsala into a large heatproof bowl over a pan of gentle simmering water. Whisk with electric beaters, as it will take around 15 minutes for the mixture to become, pale, thick and triple in volume.
  2. Remove the bowl from the heat and continue whisking until the mixture cools down a little. Cut the peaches in half, remove the stones, then cut each half into thin wedges. Place a few slices in the bottom of 8 to 10 glasses. Sprinkle over some of the amaretti crumbs and top with the zabaglione mixture. Add a few more peach slices and amaretti crumbs. Serve straight away.
Tags:
Little
Italy
Italian
European
Mediterranean
snacks
bites
small
party
entertaining
tapas
entrees
cocktail
party
canape
canapé
appetiser
appetizer
mezze
meze
sharing
finger
food
bar
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again