Zabaglione with Fresh Peaches and Raspberries

Ingredients

• 8 pieces small Italian biscuits
• 2 egg yolks
• 1 tablespoon icing sugar
• 3 tablespoons Marsala wine

Directions

1. Prepare the Zabaglione custard by placing the eggs, sugar and wine into a medium sized, stainless steel, round bottomed bowl.
2. Fill a small saucepan half way with hot water and bring to a boil. Once the water has come to a boil, lower the heat to a low simmer.
3. Place the bowl of custard over the hot water, (being careful not to have the bowl touch the water) and with a wire whip, Wisk the egg yolk mixture until the eggs begin to thicken and become creamy and frothy-approximately 10 minutes. Remove from heat.
4. Place 4 pieces of the Italian biscuits into two martini glasses. Divide the fresh fruit into the martini glasses on top of the biscuits.
5. Pour half of the cooked zabaglione on top the fresh fruit and blowtorch lightly until golden brown.
6. Sprinkle the Zabaglione with icing sugar and garnish with fresh raspberries and mint. Serve immediately while the custard is still warm.