Peaches With Zabaglione Recipe (2024)

Thanks for asking. I'm afraid you did not cook the zabaglione sufficiently--it really needs to thicken like a custard. Depending on your heat source, step 2 may take longer, maybe twice as long, and you really do have to beat quite vigorously. It should be thick enough to eat with a spoon (but not soupy) and should triple in volume in the bowl. Nor should it be very bubbly or foamy (a bit at the beginning is okay)--this indicates the mixture has not yet thickened. Hope this helps.

Made for a Mediterranean style dinner party on August 7, 2015. This was very good. A note of caution: serving bowls need to be large enough to accommodate one cut up peach per serving. I recommend a bowl where the custard only takes up one third the space. The custard was excellent and surprisingly " caramelly ". The raspberry purée was really a syrup as most of the meat of the fruit clung to the seeds and was filtered out. But the taste of the raspberry syrup was superb.

David, this recipe sounds delicious, with one question: I've made zabaglione since the 60s and my mother and grandmother before her to the late 1800s. Am familiar with the consistency of a fine zabaglione. Refrigerating the custard without stabilization with whipped cream yields separation in the custard. What is your secret to non-separating zabaiglione that has been refrigerated, please? Knowing your tip will save much "last-minute" prepping for the foamy dessert. Thank you.

Something very unpleasant happened, the mixture was nicely thickened and foamy, a 'lifted peak' drooped slightly at the top. I poured it into wide mouth glasses to cool, but as it did so, the bubbles burst and the mixture separated to a brownish yellow liquid below and a layer of burst bubble scum on top. I tried again with the same result. I suspect it doesn't want to be served cooled then chilled - better to eat it warm. Any suggestions?

A quick way to create raspberry puree is just heat some top quality raspberry jam over a medium flame.

One more note re zabaglione's consistency...The foaminess that comes with warm zabaglione remains, though to a lesser degree, even when the custard is stabilized with whipped cream. That foaminess is part of the classic mouthfeel of this dessert.

Made this today using local hill country peaches, was delicious!! Just whisked in small saucepan on the stove, no double boiler. Was perfect.

This cooks up in minutes. I made it the night before and stabilized with whipped cream which stabilized it beautifully. If I had known how easy it is, I would have made it just before serving it warm without the whipped cream.

Ended up watery and foamy? What did we do wrong?

This was absolutely transcendental! I halved it and unfortunately forgot to bring the raspberry sauce to my alfresco dinner at the opera but my date didn’t miss it. I will make this again and again. Just as written. (Except did sieve before putting it in the coups in case I had some curdled eggs.)

When I was an older child, maybe 11 or 12, and I didn’t want to eat breakfast before school, my dad made a small version of this fairly quickly in a cup holding it close to but above the gas flame of the stove and whisking vigorously. I think he just used a spoon or fork. He added a bit of coffee instead of liquor.

I use my grandmother's recipe/technique. Add juice and zest of a lemon. But the best part: Whip the reserved egg whites then fold into the cooked zabaglione. It comes out lighter and fluffier. Any fruit will do. I plop a red wine poached pear in the center and drizzel the reduced wine/sugar sauce over all. Great after a big meal.

This was fantastic: luxurious, light, elegant, easy. I love the half white wine/half Marsala. I used a handheld electric mixture on low instead of a whisk and it came together perfectly, as described. Will make again.

what can i use instead of wine?

I use a red marsala wine but it turns the zabaglione a muddy grey color. Not close to the yellow color in the photo. Any advice on this? Is white marsala available?

Uh oh. I didn't realize how easy this is to make...

David, this recipe sounds delicious, with one question: I've made zabaglione since the 60s and my mother and grandmother before her to the late 1800s. Am familiar with the consistency of a fine zabaglione. Refrigerating the custard without stabilization with whipped cream yields separation in the custard. What is your secret to non-separating zabaiglione that has been refrigerated, please? Knowing your tip will save much "last-minute" prepping for the foamy dessert. Thank you.

One more note re zabaglione's consistency...The foaminess that comes with warm zabaglione remains, though to a lesser degree, even when the custard is stabilized with whipped cream. That foaminess is part of the classic mouthfeel of this dessert.

A quick way to create raspberry puree is just heat some top quality raspberry jam over a medium flame.

Something very unpleasant happened, the mixture was nicely thickened and foamy, a 'lifted peak' drooped slightly at the top. I poured it into wide mouth glasses to cool, but as it did so, the bubbles burst and the mixture separated to a brownish yellow liquid below and a layer of burst bubble scum on top. I tried again with the same result. I suspect it doesn't want to be served cooled then chilled - better to eat it warm. Any suggestions?

Made for a Mediterranean style dinner party on August 7, 2015. This was very good. A note of caution: serving bowls need to be large enough to accommodate one cut up peach per serving. I recommend a bowl where the custard only takes up one third the space. The custard was excellent and surprisingly " caramelly ". The raspberry purée was really a syrup as most of the meat of the fruit clung to the seeds and was filtered out. But the taste of the raspberry syrup was superb.