Pear Zabaglione

Experimenting with zabaglione, I discovered that a great variety of flavours could be achieved by substituting different liquids for the traditional Marsala. I had the most success with Poire William liqueur but Cointreau and blackberry and raspberry liqueurs also worked well. Using the egg yolks as a vehicle for the flavouring, it’s up to you to discover new combinations - perhaps even trying fresh fruit juices such as passion fruit.