Peaches and raspberries with prosecco zabaglione

Peaches and raspberries with prosecco zabaglione

Serves 6


  • 6 egg yolks
  • 100 ml prosecco
  • 85 gm caster sugar
  • Scraped seeds of ½ vanilla bean
  • Biscotti to serve
  • Prosecco poached peaches
  • 650 ml prosecco
  • 200 gm caster sugar
  • 6 white peaches, skin scored



1. For prosecco poached peaches, bring prosecco, sugar and vanilla to the boil in a saucepan, add peaches, reduce heat to medium and simmer until peaches are tender and a knife easily inserts into fruit (10-15 minutes; this will depend on the ripeness of the fruit). Remove peaches to a plate, peel skin and set aside.

2. Whisk yolks, prosecco, sugar and vanilla seeds in a bowl over a saucepan of gently simmering water until the mixture is doubled in volume and holds a ribbon (8-10 minutes).

3. Spoon poached peaches from poaching liquid and place into bowls, scatter raspberries around, spoon zabaglione over and serve.

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