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Zabaglione with Fresh Peaches and Raspberries


This recipe for zabaglione, a traditional custard dessert, comes from "Lucinda's Rustic Italian Kitchen," by Lucinda Scala Quinn.

  • Servings: 4

Source: The Martha Stewart Show, May Spring 2007


  • 4 peaches
  • 2 large egg yolks
  • 3 tablespoons Marsala wine
  • 2 teaspoons sugar
  • 1 pint raspberries


  1. Bring a medium pot of water to a boil. Prepare an ice-water bath. Place peaches in boiling water and cook 10 seconds. Drain, and immediately transfer peaches to ice-water bath. Remove peels using your fingers or a paring knife. Slice peaches in half and remove pit; set aside.

  2. In a heatproof bowl set over (but not touching) simmering water, add egg yolks, Marsala, and sugar. Beat until mixture is creamy and thick, about 4 minutes. Remove from heat.

  3. Divide peach halves evenly between 4 plates. Fill peach halves with berries and spoon over zabaglione. Serve immediately.

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