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Peach Croissants With Iced Zabaione


3-4 peaches
Caster sugar
6 croissants
1 oz butter

For zabaione

2 oz sugar
1 tablespoon water
1 egg white
3 egg yolks
1 tablespoon Marsala, or golden sherry


Peel, stone and slice peaches. Place slices in an airtight con­tainer, layered with sugar; when container is full, seal it and place upside-down in refrigera­tor for at least 2 hours.

To make the zabaione, put the sugar and water into a small pan and dissolve the sugar slowly over low heat; then boil up quickly to 250°-260°F, or until a little of the syrup will form a hard ball when dropped into cold water. Beat the egg white until stiff, add the sugar syrup and mix quickly with a whisk until thick. Place the egg yolks and Marsala (or sherry) into a bowl and whisk over a pan of hot water until thick and mousse-like; combine with the meringue mixture and chill thoroughly.

Melt the butter in a frying pan, add about 2-3 table­spoons of the syrup from the peaches and allow to bubble together for 2-3 minutes. Fry the croissants in this mixture until golden-brown, remove from the pan, arrange around a serving dish, keep warm. Put chilled peaches and syrup in the middle of the dish of croissants and pour over the zabaione.

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