for 4 person

½ tsp	butter
2	peaches, diced
1 tbsp	sugar
3 tbsp	fresh egg yolk
2 tbsp	sugar
1 dl	white wine (e.g. Arneis)
1	vanilla pod, cut open lengthways, only use the scraped-out seeds

How it's done

Melt the butter. Add the peaches and sugar, simmer for around 2 mins., cool a little, divide into the glasses. Combine the egg yolks, sugar, wine and vanilla in a thin-sided bowl. Suspend the bowl over the gently simmering bain-marie, ensuring it does not touch the water. Using the whisk attachment on a hand-held electric mixer, beat for approx. 8 mins., until the zabaglione is frothy and traces form when it is stirred. Remove the bowl, continue beating for a moment, pour into the glasses, serve immediately.

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