Sauteed cherries with biscotti cantucci

Ingredients

500g/1lb 2oz sweet fresh cherries
4 egg yolks
40g/1½oz sugar
1 tbsp muscovado sugar
200ml/7fl oz Moscato wine
1 tbsp butter
a few amaretti biscuits

Method

1. Take the cherries and de-stone them.
2. In a pan add both the sugars and lightly start to caramel by adding 3 tbsp water. Add the cherries and cook until they start to bleed.
3. De-glaze with 40ml/1½fl oz Moscato and remove from the heat.
4. Over a bain-marie of hot water whisk together the other ingredients until the sabayon is thick and holds its own.
5. Remove from heat. Place the cherries in a tall glass and pour the zabaglione over the cherries.
5. Finish with a sprinkle of amaretti biscuits.

© Angela Hartnett