Poached peaches with zabaglione recipe
This classic Italian dessert pairs boozy zabaglione with soft poached peaches – all in under 30 minutes. Serve with buttery shortbread for extra crunch.
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Cooking tools:
- Hand mixer
- Kitchen scale
- Saucepan
- Paring knife
- Cutting board
- Slotted spoon
- Mixing bowl
- Measuring cup
- Stove
- Serving bowl
Ingredients
- 4 ripe peaches
- 350g caster sugar
- 1 vanilla pod, split lengthways
- Juice 1/2 lemon
- 4 large free-range egg yolks
- 50g caster sugar
- 120ml sweet marsala wine (see Jamie’s tip)
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