Moscato zabaglione with tea-poached prunes
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.
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Ingredients
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Imperial
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
Equipment
- Electric hand whisk
Method
1
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
2
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
3
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
- amaretti biscuits, crushed into small pieces
- flaked almonds
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