About this recipe:Summer fruits cloaked in zabaglione and grilled until golden make an irresistible dinner party dessert.
3 ripe nectarines
4 ripe apricots
1 tbsp lemon juice
4 egg yolks
50g caster sugar
4 tbsp dessert wine, Marsala or sweet sherry
100ml whipping cream
4 whole strawberries
sprigs of fresh mint
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Method Prep:10min › Cook:15min › Ready in:25min
Cut all the fruits into slices and drizzle with the lemon juice. Divide equally among four individual, heatproof gratin dishes.
Put the egg yolks in a large heatproof bowl, add the sugar and whisk using an electric hand mixer until the mixture is pale and creamy.
Place the bowl over a saucepan of simmering water and continue whisking until the mixture thickens, adding the wine or sherry a little at a time, followed by the cream. (It is important that the water in the pan does not boil; if it is too hot, the egg yolks will cook too quickly.)
Preheat the grill to its hottest setting. Pour the thick, mousse-like mixture over the fruits and place the dishes under the grill. Leave to brown for a few minutes, then serve immediately, decorated with a whole strawberry and a sprig of mint on each dish.
Sweet dessert wines are sold in half-size bottles. This wine can also be served chilled as an aperitif. * Make a batch of meringues to use up the leftover egg whites (see page 304), or make Floating Islands on Red Berry Coulis (see page 309) to serve another day.