From Waitrose I picked up a pack of little French sponge cake fingers coated with crunchy sugar (Sugared Fingerellas) that make a marvellous contrast to the peaches and sabayon, especially when a couple are broken up and mixed in the dish.
The dish is a sliced peach, mixed with a couple of those Fingerellas, Marsala Sabayon poured over and topped with a dollop of thickly whipped double cream.
To make the Sabayon whisk 2 egg yolks with 60g caster sugar. Place over a saucepan of simmering water and gradually add just under 100ml Marsala until the mix is thickened. Do not boil. Allow to cool slightly and then construct the dish.
© 2004-2014 Andrew Barrow All Rights Reserved