Peaches With Zabaglione

1. 1

   Make the zabaglione: In a double boiler or a bowl set over rapidly simmering water, whisk egg yolks and sugar together.

2. 2

   Add Marsala and white wine and whisk well until mixture is warm and beginning to thicken, about 2 minutes.

3. 3

   Continue to whisk vigorously as mixture increases in volume, until it is the consistency of lightly whipped cream, 2 minutes more.

4. 4

   Take care that the eggs do not overcook and become curdled.

5. 5

   Pour zabaglione into 4 to 6 wide-mouthed wineglasses or coupes and let cool to room temperature, then cover and refrigerate.

6. 6

   Peel peaches and cut into 1/2-inch wedges.

7. 7

   Cover with plastic wrap and refrigerate until chilled.

8. 8

   To serve, top each glass with sliced peaches, dividing them evenly.

9. 9

   If desired, garnish with raspberries and drizzle with about a tablespoon of raspberry puree.

* Per serving · 4 servings · Values may vary.

No additional tips available.