Italian Fruit Pudding
ready in 1 hr 30 min.
Variation: Replace the Champagne with Marsala and theme the fruits zabaglione: tropical (passion fruits, pineapple, mango, banana, kiwi, grated coconut... ) or red fruits (Strawberries, bilberries, blackberries, raspberries, cherries... )
In a bowl, beat the egg yolks with the champagne, then add the caster sugar and whisk vigorously.
When the mixture is fluffy, place in a water bath while continuing to whisk to incorporate air.
When the zabaglione becomes denser, remove it from the water bath and continue to whisk until cool.
Whip the cream with the icing sugar until stiff. Then combine the two mixtures, and refrigerate for 1 hour.
Before serving, place (3/4) of the zabaglione in serving dishes, cover with fruits then top with the rest of the zabaglione and caramelize with a blowtorch or under the grill with a sprinkle of granulated sugar.