Zabaglione with Roasted Plums

8 steps · 20 min total

1. 01

   Preheat the Oven

   Preheat your oven to 400°F.
2. 02

   Roast the Plums

   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.

3. 03

   Prepare Water Bath

   Bring about 2 inches of water to a bare simmer in a saucepan over medium-high heat. Once it's simmering, reduce the heat to maintain that gentle simmer.
4. 04

   Combine Zabaglione Ingredients

   In a round-bottomed metal mixing bowl, combine the egg yolks, the remaining 4 tablespoons sugar, the plum brandy, and a pinch of kosher salt. Whisk everything together thoroughly until well combined.
5. 05

   Whisk the Zabaglione

   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.

6. 06

   Chill the Zabaglione

   Transfer the finished zabaglione to a clean bowl, cover it, and refrigerate until ready to serve.
7. 07

   Assemble and Serve

   To serve, arrange 6 plum halves in the bottom of each of 4 glasses. Give the chilled zabaglione a quick whisk to loosen it slightly, then spoon it generously over the plums.
8. 08

   Serve Immediately

   Serve the zabaglione and plums immediately.