Try this twist on a classic Italian dessert. Serve with whole fresh strawberries and Savoiardi or sponge finger biscuits as they are also known.
Serves 4
Ingredients
4 ripe passionfruit
1 tablespoon boiling water
90g honey
4 large egg yolks
2 teaspoons lemon juice
Step 1.
Cut each passionfruit in half and scoop the pulp and seeds into a sieve over a large heatproof bowl. Sieve the fruit thoroughly, then trickle the boiling water over the seed mixture in the sieve and scrape again with a spoon. Scrape any pulp from underneath the sieve into the bowl. Discard the seeds.
Step 2.
Half-fill a saucepan with boiling water and bring to a simmer. Add the honey, egg yolks and lemon juice to the bowl with the passionfruit juice, then whisk well with electric beaters.
Set the bowl over the pan of simmering water and continue to whisk until the mixture is pale and thick, and leaves a trail when the beaters are lifted out.
This will take about 10 minutes and the mixture will look like a slightly soft, whisked sponge mixture when ready. Keep the water barely simmering, don’t allow it to bubble too fiercely or the eggs will cook and separate.
Step 3.
Remove the bowl from the pan and continue to whisk for 1 minute. Spoon, ladle or pour the zabaglione into four small glasses and serve immediately.