|  | | Zabaglione with Baked Apricots and Amaretto | |
Ingredients
12 egg yolks
120g sugar
480 ml of moscato wine or substitute some of the amount with other forms of alcohol ie. whisky rum brandy.
Method
In a bowl whip the sugar and egg yolks until pale in colour.
Add the moscato.
Over a pan of boiling water whip until the eggs have cooked and are fluffy and leave a trail when you remove the whisk.
Serve immediatly pour over the roasted fruits or eat on its own with biscotti.
Reproduced by kind permission of Angela Hartnett
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