Recipe Provided by Chef Adam Rose from Il Palio
4 ripe N.C. peaches
1 cup, plus ¼ cup sugar
1 lemon juiced
8 egg yolks
5 ounces Marsala wine
crushed amaretti cookie crumbs
Peel and slice the peaches. Add the ¼ cup of sugar and lemon
juice and stir in a
stainless steel bowl.
Refrigerate the peaches until ready to assemble the trifle. Heat water in small pot.
To make the zabaglione whip the egg yolks and sugar in a stainless steel bowl
until pale yellow.
Whisk in the Marsala and place the bowl over the steaming pot. Continuously whisk for 3 to 4 minutes until the egg has set and the mixture thickens.
Place the bowl with the zabaglione over an ice bath and whisk until cool. To stack the trifle, spoon some of the zabaglione into a wine glass. Sprinkle with crushed cookie crumbs. Spoon some of the peaches over with the juices, and repeat this process until the glass is full.
The top should be finished with zabaglione and garnished with cookie