Bring a medium-size pot of water to a boil. Dunk
each peach into the boiling water for 10 seconds,
then plunge immediately into cold water. Remove
the peels -- they should come off easily -- and
slice each peach in half, removing the pits. Set
aside.
Place a heatproof bowl over a pot filled with 1 inch
of water and bring to a gentle simmer. Add the egg
yolks, Marsala wine, and sugar, and continuously
whip until the mixture is creamy and thick, about 4
minutes. Remove from the heat.
Arrange the peach halves side by side on a dessert
plate and fill with several berries. Spoon the
zabaglione sauce over and serve immediately.
Originally Submitted
2/23/2011
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