[1]Zabaglione recipe adapted from Helen Gurley Brown’s Single Girl’s Cookbook
(Updated with fresh peaches and meringues)
Helen Gurley Brown recommended the egg whites be saved for fluffy scrambled eggs or gin fizzes. The Spectacularly Delicious enhancement turns the whites into little meringues kisses with are folded into the foamy zabaglione with slices of ripe peaches.
6 eggs, separated
6 t. sugar
6 T. Marsala
1/2 c. confectioner’s sugar
pinch of salt
1/t. vanilla extract
1 lb. fresh peaches
1 T. fresh lemon juice
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Prepare the peaches: Bring a large pot of water to a boil. Lower the peaches into the boiling water and blanch for 1 1/2 minutes. Remove the peaches and plunge into cold water to stop the cooking. When cool enough to handle, peel off the skins. Slice the peeled peaches into 1/2″ slices, toss with lemon juice to prevent browning and set aside.
Prepare the meringues: Preheat oven to 225°. Place the egg whites and a pinch of salt into the bowl of a stand mixer or in a large bowl with a hand mixer. Beat on medium high until the whites increase in volume and texture to soft white peaks. With the beater blades running add the vanilla extract and the confectioner’s sugar in a slow stream. Continue to whip the whites until the mixture holds stiff glossy white peaks. Line a cooking sheet with a non-stick baking liner, aluminum foil or parchment. Pipe out 1 1/2″ meringues with a pastry bag fitted with a large star tip. (Alternately the stiff egg whites can be dropped onto the sheet with spoon into 1 1/2″ blobs.) Bake at 225° for one hour, let cool completely.
Prepare the zabaglione: Combine the egg yolks, 6 t. sugar and 6 T. Marsala in the top of a double boiler. Use a whisk or a hand-held immersion blender to mix the it all together. Continue to stir constantly as the water boils to so that the mixture stays smooth. Scrape down the sides with a rubber spatula as you go along. As the mixture cooks while you whisk it will increase in volume and become thick and fluffy. Cook for @ 8 minutes. Take off heat, tip out into a large mixing bowl and continue to whisk for one minute more as the mixture cools. Put in the refrigerator to cool completely, at least 30 minutes.
To serve: Fold the peach slices into the cold zabaglione. Pick a out the prettiest meringues and set aside for the garnish; fold in the remaining meringues and stir so they soften and soak up some of the moisture.
Spoon the zabaglione into a serving bowl or individual serving bowls. The girlier the vessel the better. Decorate with the remaining meringues and serve.