Cherry and cinnamon zabaglione

How to make Cherry and cinnamon zabaglione recipe

Serves 4

Preparation time 10 minutes, Cooking time about 12 minutes

Ingredients:
4 egg yolks
125 g (4 oz) caster sugar
150 ml (¼ pint) cream sherry
large pinch of ground cinnamon, plus extra to decorate
400 g (13 oz) can black cherries in syrup

Method:
Pour 5 cm (2 inches) water into a medium saucepan and bring to the boil. Set a large heatproof bowl over the pan, making sure that the water does not touch the base of the bowl.

Reduce the heat so that the water is simmering, then add the egg yolks, sugar, sherry and cinnamon to the bowl. Whisk for 5–8 minutes or until very thick and foamy and the custard leaves a trail when the whisk is lifted above the mixture.

Drain off some of the cherry syrup and then tip the cherries and just a little of the syrup into a small saucepan. Warm through, then spoon into 4 glasses.

Pour the warm zabaglione over the top and serve dusted with cinnamon and with amaretti biscuits.

For raspberry zabaglione, put 225 g (7½ oz) raspberries, reserving 12 for decoration, in a food processor or blender with a squeeze of lemon juice and blitz to a purée.

Push through a sieve to remove the seeds and set aside. Make the zabaglione as above and when ready pour into 4 glasses. Swirl through the raspberry purée to create a ripple effect and decorate with the reserved raspberries. Serve with biscotti.

Cherry and cinnamon zabaglione