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Zabaglione with Baked Apricots and Amaretto


12 egg yolks
120g sugar
480 ml of moscato wine or substitute some of the amount with other forms of alcohol ie. whisky rum brandy.


In a bowl whip the sugar and egg yolks until pale in colour.

Add the moscato.

Over a pan of boiling water whip until the eggs have cooked and are fluffy and leave a trail when you remove the whisk.

Serve immediatly pour over the roasted fruits or eat on its own with biscotti.

Reproduced by kind permission of Angela Hartnett

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