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Ingredients
- 4 egg yolks
- 1/3 cup granulated sugar
- 1/2 cup marsala
- 28 ounces plums drained, juice reserved
- biscotti to serve
Method
- Combine egg yolks, sugar and marsala in a heatproof bowl. Whisk over a double boiler, until thick and pale. Remove from heat and let cool, whisking occasionally.
- Distribute plums and a little reserved juice between serving dishes. Spoon zabaglione over top. Serve with biscotti.