Zabaglione with Fresh Peaches and Raspberries from LSQ

  • tvm2161_050307_zabaglione_xl4 peaches
  • 2 large egg yolks
  • 2¬†tablespoons Marsala wine
  • 2 teaspoons sugar
  • 1 pint raspberries
  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.