Serves four to six
6 egg yolks
6 tablespoons sugar
- Roads could be a mess this weekend — and Monday
- Hope Solo’s domestic-violence charges revived
- Tenants of run-down building: Owner said pay more or get out
- Parents of toddler killed in Bellevue to return to India
- Woman held on $1 million bail in death of West Seattle toddler
Most Read Stories
½ cup dry Marsala wine
½ cup dry white wine
4 large peaches
¼ cup raspberries, for garnish (optional)
Raspberry purée, see note (optional)
1. Make the zabaglione: In a double boiler or a bowl set over rapidly simmering water, whisk egg yolks and sugar together. Add Marsala and white wine and whisk well until mixture is warm and beginning to thicken, about two minutes.
2. Continue to whisk vigorously as mixture increases in volume, until it is the consistency of lightly whipped cream, two minutes more. Take care that the eggs do not overcook and become curdled.
3. Pour zabaglione into four to six wide-mouthed wineglasses or coupes and let cool to room temperature, then cover and refrigerate. Peel peaches and cut into ½-inch wedges. Cover with plastic wrap and refrigerate until chilled.
4. To serve, top each glass with sliced peaches, dividing them evenly. If desired, garnish with raspberries and drizzle with about a tablespoon of raspberry purée.
Note: To make raspberry purée, simmer ¼ cup sugar, ¼ cup water and ½ cup raspberries over a medium flame for about five minutes, until slightly thickened. Strain through a fine mesh sieve and refrigerate until chilled. Makes about ½ cup.
David Tanis, The New York Times