I love zabaglione with any fruit. You don’t have to peel the peaches, but it is a nice touch and the texture is more pleasing.
- 4 ripe peaches (slip-stone are best)
- 4 free-range or organic egg yolks
- 60 g (2¼ oz) caster (superfine) sugar
- 80 ml (2½ fl oz/¹⁄³ cup) dry Marsala (wine)
- Toasted slivered almonds, to serve (optional)
Bring a saucepan of water to the boil. Make a crisscross cut in the base of each peach. Place the peaches in the boiling water for 10 seconds, remove and place in iced water. You should now be able to remove the skin easily.
Reduce the heat to low so that the boiling water is at a gentle simmer.
Place the egg yolks and sugar in a bowl that will rest easily on top of the saucepan. Using a hand-held electric beater, whisk the yolks and sugar until they are thick and pale. Place the bowl over the saucepan of gently simmering water (it must not touch the water). Add the Marsala to the yolk mix, and beat continuously for at least 15 minutes or until the mixture forms soft peaks. This can be done by hand with a whisk, if you wish.
Spoon the zabaglione into four bowls, then top with the peaches. You can also sprinkle almond slivers over the top, if desired; they make a welcome crunchy addition.
First published in Neil’s cookbook Easy Weekends. Photography by Earl Carter.