Poached Prune Zabaglione Recipe - Great British Chefs

From the smoky tea-poached prunes to the rich, wine-laced custard and crisp amaretti biscuits, Dominic Chapman's creamy zabaglione recipe is a sophisticated blend of flavours and textures. To add a sweet kick to his zabaglione the chef uses Rialto Moscato wine, a low-alcohol sweet wine from the Veneto region of Italy. If you are unable to find Rialto Moscato opt for an aromatic, lightly sparkling white wine with a sweet, grapey flavour.

Ingredients

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Zabaglione

10 egg yolks
100g of sugar
50g of sparkling wine, preferably Rialto Moscato DOC

Tea-poached prunes

20 prunes
20g of Earl Grey tea leaves
500ml of boiling water

To serve

flaked almonds
amaretti biscuits, crushed into small pieces

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Electric hand whisk

Begin by preparing the tea-poached prunes. Infuse the tea in water for 3 minutes, then pass through a fine sieve into a small pan. Add the prunes to the tea and bring back up to the boil, then remove from the heat and leave to infuse until cool

500ml of boiling water
20g of Earl Grey tea leaves
20 prunes

Meanwhile, prepare the zabaglione. Place the egg yolks, sugar and wine in a bowl and whisk until combined. Place the bowl over a pan of boiling water (ensuring the bowl is not touching the surface) and continue to whisk until quadrupled in volume

10 egg yolks
100g of sugar
50g of sparkling wine, preferably Rialto Moscato DOC

Drain the prunes from the tea and divide between serving dishes. Pour the zabaglione over the prunes and top with flaked almonds and crushed amaretti biscuits to serve