Peaches with Mascarpone Zabaglione

Serves 6

  • 3 large yellow peaches
  • 8 oz. strawberries
  • 2 oz. caster sugar
  • 7 fl. oz. red wine
  • Zabaglione:
  • 4 oz. mascarpone cheese
  • 7 fl. oz. double cream
  • 2 oz. caster sugar
  • mint sprigs and toasted flaked almonds, to garnish


  1. Halve the peaches, remove the pit and slice thinly. Hull the strawberries and slice. Sprinkle both with the sugar and pour over the wine. Marinate for 45 min.
  2. For the zabaglione, whisk together the mascarpone, cream & sugar until stiff.
  3. To serve, divide the fruit between six martini or similar glasses and spoon over the red wine. Place a spoonful of zabaglione off-center and garnish with mint sprigs and toasted flaked almonds. Serve immediately.

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