Strawberries and Peaches with Balsamic Zabaglione

12:39 am on 31 October 2006



  • 1 cup cream
  • 4 egg yolks
  • ¼ cup caster sugar
  • ¼ cup sweet dessert wine
  • 1 tablespoon balsamic vinegar (aged if possible)

For the Fruit

  • 2 punnets of strawberries, rinsed and hulled and cut into approximately ½ cm slices
  • 2 ripe peaches, stoned and cut into slices the same thickness as the strawberries
  • ½ cup sweet dessert wine
  • ½ cup honey (lightly flavoured)
  • 2 tablespoons caster sugar



In a bowl, whip the cream to stiff peaks. Cover and refrigerate.

In a ceramic bowl, whisk the egg yolks with the sugar, wine and balsamic vinegar.

Place the bowl over a saucepan of simmering water and using a balloon whisk or hand held electric beater, continue whisking over the simmering water until the mixture has developed into a thick foam.

Remove the bowl from the heat and continue whisking until the Zabaglione is completely cool.

Gently fold the Zabaglione into the whipped cream and chill for 30 minutes.

For the Fruit

While the Zabaglione is chilling, place the strawberries and peaches into a large bowl.

In a small saucepan, combine the dessert wine, honey and sugar and bring to the boil. Stir to completely dissolve the sugar, then cook the mixture until reduced slightly.

Pour the hot syrup over the fruit and toss to coat.

Spoon the fruit into dessert dishes or glasses and top with a dollop of the Zabaglione.

Suggested wines to compliment this recipe

White Dessert Wine

Glazebrook Noble Harvest Riesling 2005

Lawsons Dry Hills Late Harvest Riesling 2005

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