Recipe courtesy of Michael Lomonaco
Fresh Peaches and Zabaglione
- Level: Easy
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 221
- Total Fat
- 4
- Saturated Fat
- 1
- Carbohydrates
- 39
- Dietary Fiber
- 4
- Sugar
- 34
- Protein
- 4
- Cholesterol
- 146
- Sodium
- 9
Ingredients
4 egg yolks
1/3 cup sugar
1/2 cup Marsala wine
4 fresh peaches, washed, stones removed and sliced
1 pint strawberries, washed and hulled
Directions
- Combine the yolks, sugar and wine in a stainless steel bowl. Whisk the ingredients together to create a smooth texture. Set the bowl over a pot of simmering water on the stove (being careful of the hot water in the pot) and continue to whisk in long strokes so that the egg mixture rides high up the side of the bowl. Continue to whisk air into the eggs, all the while over the pot of hot water, for 5 to 7 minutes or until the mixture is triple in volume. When the eggs have increased in volume and thickened serve with fresh fruit and pound cake.;