Zabaglione is a light and sweet custard used in many Italian desserts. Vanilla zabaglione with champagne pears is a divine combination of sweet, fruity and creamy, and these festive glasses would be perfect for a party.
Vanilla zabaglione with champagne pears
- 100g castor sugar
- 125ml (½ cup) champagne, MCC or sparkling wine
- 1 pod vanilla, seeds scraped
- 1 star anise
- 2 pears, peeled and sliced
- 5 free-range egg yolks
- 45g sugar
- 100ml marsala wine
For the pears, place the castor sugar and champagne in a saucepan with the vanilla and star anise, and bring to a boil. Add the pears and poach until cooked through, 5 – 10 minutes.
Strain the cooking liquid, discard the vanilla pod and star anise.
Place the egg yolks, sugar and marsala in a bowl, and whisk until thick and creamy. Place the bowl over a pan of gently simmering water and continue to whisk (with an electric beater to save your arm!), 10 – 15 minutes. When the mixture has thickened and is fluffy, it is ready.
To serve, place the poached pears at the base of each glass and top with the custard.