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Moscato Zabaglione
Preparation info
Serves
Six
Difficulty
Easy
Appears in
A Long and Messy Business
By Rowley Leigh
Published 2018
Normally made with Marsala, this zabaglione is much lighter, but the insistent Muscat flavour of the Moscato is never far away. It is a lovely if indulgent dessert in its own right, especially when served with some freshly baked sponge fingers.
Ingredients
4 65 g 2 ¼ oz
Method
Whisk all the ingredients together in a large heatproof bowl. Set the bowl over a pan of simmering water and whisk with a steady rhythm until the mixture slowly starts to thicken and increase in volume. Keep going until the mixture holds its shape and there is no liquid at the bottom of the bowl.
Serve the zabaglione in a jug alongside the peaches or with them in a bowl.