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Poached Peaches with Zabaglione

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

VegetarianItalianDessertCustardPeaches

Estimated Nutrition

Per Serving Total
Calories 348.8 kcals 1395.2 kcals
Carbohydrates 52.6 grams 210.5 grams
Fat 8.4 grams 33.4 grams
Protein 5.7 grams 22.8 grams
Cook Time
20 mins
Produces
4 people
Allergies
Vegetarian
Vegan
Dairy Free
Gluten Free

Ingredients

BakingIngredients
37.5
g
Sugar
for poaching peaches
62.5
g
Sugar
for zabaglione
Dairy
5
piece
Eggs
free-range, yolks only
Fruits
3
piece
Peaches
ripe, peeled, stoned and chopped into bite-sized pieces
Liquids
75
ml
Marsala Wine
measured as half an egg shell per egg
NutsSeeds
1
pinch
Lemon Verbena Leaves
dried
Other
50
g
Amaretti Biscuits
crushed to a crumb

Steps

  • 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.