Fresh Peaches And Zabaglione
Serves: 2
Destiney Bartoletti
1 January 1970
Based on User reviews:
53
Spice
60
Sweetness
51
Sourness
38
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
Directions:
1
Combine the yolks, sugar and wine in a stainless steel bowl
2
Whisk the ingredients together to create a smooth texture
3
Set the bowl over a pot of simmering water on the stove (being careful of the hot water in the pot) and continue to whisk in long strokes so that the egg mixture rides high up the side of the bowl
4
Continue to whisk air into the eggs, all the while over the pot of hot water, for 5 to 7 minutes or until the mixture is triple in volume
5
When the eggs have increased in volume and thickened serve with fresh fruit and pound cake