Poached Peaches with Zabaglione

Layered Italian custard with sugar-poached peaches and crushed amaretti biscuits, served as a sophisticated and delicious dessert.

Vegetarian Italian Dessert Custard Peaches

Estimated Nutrition

Calories

348.8

kcal / serving

1395.2 kcal total

Carbs

52.6g

per serving

210.5 g total

Fat

8.4g

per serving

33.4 g total

Protein

5.7g

per serving

22.8 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

37.5

Sugar

for poaching peaches

62.5

Sugar

for zabaglione

Dairy

piece

Eggs

free-range, yolks only

Fruits

piece

Peaches

ripe, peeled, stoned and chopped into bite-sized pieces

Liquids

Marsala Wine

measured as half an egg shell per egg

NutsSeeds

pinch

Lemon Verbena Leaves

dried

Other

Amaretti Biscuits

crushed to a crumb

Method

Blanch peaches in boiling water for one minute then plunge into iced water.

Peel, stone, and chop the peaches into bite-sized pieces.

Place peaches in a single layer in a pan with 150ml water, sugar, and lemon verbena.

Cover with a circle of parchment paper and simmer for 8 to 10 minutes.

Whisk egg yolks, sugar, and Marsala in a bowl over boiling water until quadrupled in size.

Layer biscuit crumbs, peaches, and zabaglione in serving dishes.

Finish with a final sprinkle of crushed biscuits.