Pesche ripiene (Amarettini peaches with zabaglione)

Name: Pesche ripiene (Amarettini peaches with zabaglione)
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 4 ripe peaches; 80 g + some Amarettini; 1 egg + 4 fresh egg yolks (size M); 1 TEASPOON Cocoa; 3 TABLESPOONS + 80 g sugar; 2 TABLESPOONS + some butter; 100 ml Marsala (Italian dessert wine)

AUTHOR
Isreal Robertson

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

4 ripe peaches
80 g + some Amarettini
1 egg + 4 fresh egg yolks (size M)
1 TEASPOON Cocoa
3 TABLESPOONS + 80 g sugar
2 TABLESPOONS + some butter
100 ml Marsala (Italian dessert wine)

Directions

1
Wash, halve and stone the peaches. Remove the flesh with a ball cutter or a spoon to about 1 cm. Cut the flesh into small pieces. Coarsely crumble 80 g Amarettini with your hands.
2
Mix both with 1 egg, cocoa and 2 tablespoons of sugar. Heat 2 tablespoons of butter. Fill the peaches with the Amarettine mixture. Place in a greased casserole dish. Sprinkle with butter, sprinkle 1 tablespoon of sugar on top.
3
Bake in the preheated oven (electric cooker: 175 °C/circulating air: 150 °C/gas: see manufacturer) for 20-25 minutes.
4
For the zabaglione Marsala, mix 4 egg yolks and 80 g sugar. Whip in a hot water bath for 7-10 minutes until foamy. Remove from the water bath and continue beating until it has cooled down lukewarm. Serve everything.
5
Decorate with remaining Amarettini. Drink tip: Espresso.