Ingredients

• 4 peaches
• 1 tbsp butter
• 2 tbsp caster sugar
• 1 tbsp pistachios
• 4 free-range egg yolks
• sweet marsala wine
• half an egg shell's worth per egg
• plus extra for de-glazing
• amaretti biscuits
• crushed

Directions

• Lightly score and cross on the base of each peach. Put the peaches into a large heatproof bowl and cover with boiling water. Set aside for 2–3 minutes.
• Fill another bowl with iced water. Using a slotted spoon
• transfer the peaches to the iced water to prevent further cooking. Once cool enough to handle
• remove the skin with a paring knife
• cut the peaches into quarters and remove the stone.
• Melt the butter in a frying pan over a medium heat. Add the peaches and pan-fry until they start to colour. Add the sugar and pistachios and cook until the sugar has dissolved and the peaches and pistachios are golden and caramelised. Add a splash of masala to de-glaze the pan. Set aside to cool.
• Put the egg yolks and masala in a heatproof bowl and whisk to combine Place the bowl over a pan of boiling water
• making sure the bowl doesn't touch the water
• and whisk continuously until the mixture is creamy and has more than quadrupled in size.
• To assemble
• spoon a layer of zabaglione into dessert glasses and top with a spoonful of peaches. Repeat with the remaining zabaglione and peaches
• top with the caramelised pistachios
• sprinkle over the amaretti biscuits and serve.