Peach zabaglione

Peach zabaglione
  • Serves icon Serves 6
  • Time icon Ready in 25 min

Love zabaglione? This quick and easy recipe takes it a level up, with a rich addition of juicy peaches. You could use Vin Santo or amontillado sherry instead of Marsala, if you like.


  • 4-5 ripe peaches
  • 75g caster sugar, plus extra 1-2 tbsp
  • 175ml Marsala, Vin Santo or amontillado sherry, plus extra 3 tbsp
  • 6 large egg yolks


  1. Halve the peaches, remove the stones, then carefully pull off the skins. Slice into a large frying pan over a medium-high heat and sprinkle with the extra sugar to taste, and the extra Marsala, Vin Santo or sherry. Fry briskly for 2-3 minutes, until just tender. Spoon into 6 dessert glasses and set aside.
  2. Put the egg yolks and remaining 75g sugar into a stainless steel or heatproof glass bowl and whisk with an electric hand whisk for 5 minutes, until thick and pale yellow.
  3. Place the bowl over a pan of barely simmering water and whisk for 15 minutes, drizzling in a little of the remaining Marsala, Vin Santo or sherry every now and then, until the mixture almost triples in volume and is light, foamy and holding in soft peaks. Take care not to get the mixture too hot or it will start to cook. Spoon on top of the peaches and serve while still warm.


Fancy getting a copy in print?

Subscribe to our magazine

Rate & review



Share a tip

Or, how about...?

Save recipe icon Save recipe icon Save recipe

Italian dessert recipes

Zabaglione ice cream

An ice cream version of the Italian dessert recipe. The perfect end to a dinner...

Save recipe icon Save recipe icon Save recipe

Zabaglione with amaretti biscuits

Zabaglione (or sometimes, zabaione) is a light, foamy Italian dessert recipe made by whisking eggs...

Save recipe icon Save recipe icon Save recipe

Festive desserts

Panettone, vin santo berries and zabaglione cream trifle

A master pairing of boozy berries, panettone and creamy zabaglione makes this Christmassy trifle recipe...

Subscribe to our magazine

Subscribe to delicious. magazine for HALF PRICE


Join our newsletter

Packed with menu ideas, recipes, latest competitions and more...

We treat your data with care. See our privacy policy. By signing up, you are agreeing to delicious.’ terms and conditions. Unsubscribe at any time.