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.
