ZABAGLIONE WITH SWEET PICKLED CHERRIES AND CRUSHED AMARETTI
Preparation time 15 mins plus 1 hour standing Cooking time 15 mins Serves 4
2 cups cherries, pitted
½ cup raspberry vinegar
or apple cider vinegar ½ cup brown sugar
4 fresh bay leaves
Juice of 1 lemon
6 free-range egg yolks
½ cup caster sugar 200ml marsala
12 amaretti biscuits, crushed Baby mint leaves, to garnish
STEP 1 Halve cherries and put in a large glass bowl. Put vinegar, brown sugar, bay leaves and lemon juice in a small saucepan and bring to a boil over medium-high heat. Cook for 2 minutes, then pour over cherries. Stand for 1 hour.
STEP 2 Combine yolks, caster sugar, marsala and riesling in a large heatproof bowl and whisk well to combine. Set over a large saucepan of barely simmering water and cook, whisking constantly, for 8-10 minutes, until light, fluffy and thickened.
STEP 3 Drain cherries of pickling liquid and spoon into bottom of 4 pre-warmed tumbler glasses. Top with marsala custard, sprinkle with crushed biscuits and garnish with mint. Serve.
Zabaglione with sweet pickled cherries