Soufflé with zabaglione
Instructions
Sprinkle the ladyfingers with the Marsala and one soufflé mould foderatevi.
Peel the peaches, cut them into dice and cook for a few minutes with a tablespoon of water.
Drained and diced distributed over the ladyfingers.
Prepare the zabaglione.
Boil just over half of the milk with the sugar and a pinch of salt.
Mix in the remaining milk to the flour mix and then pour the mixture into the hot milk.
Boil 2-3 minutes stirring constantly until mixture is smooth.
Let it cool and embed the zabaglione.
Whip the egg whites until foamy soda and blend gently with zabaglione, pour the all about peaches.
Bake in preheated oven at 200 degrees for about half an hour.
Baked, serve immediately in the same container.
Ingredients and dosing for 6 persons
- 100 g of biscuits savoiardi
- 250 g of peaches
- 50 g of sugar
- 35 g of flour
- 1 glass of milk
- Zabaglione
- Marsala wine
- 1 pinch of salt