Zabaglione with Roasted Plums Recipe

Arrange the plums on a rimmed cookie sheet; lining it with parchment paper makes for easier cleanup later. Sprinkle them with 2 tablespoons of the sugar.

Roast for about 15 minutes, or until the plums are starting to brown and feel tender, but still hold their shape without falling apart.

Set the metal bowl over the simmering water, making sure the base of the bowl doesn't actually touch the water. Whisk continuously; you'll notice the egg yolks starting to froth, lighten in color, and increase significantly in volume.

If you feel the yolks getting too hot or close to scrambling, quickly lift the bowl off the heat and whisk for a moment to cool them down, then return to the heat and continue. Keep whisking for about 5 to 10 minutes, until the mixture forms soft peaks and is thick enough to coat the whisk, then the zabaglione is ready.