Italian Mascarpone Zabaglione with Amaretti Crumble & Roasted Stone Fruit

Ingredients

• 3 large egg yolks, room temperature, use pasteurized if concerned
• 3 tablespoons marsala wine, sweet Italian fortified wine
• 2 1/2 tablespoons granulated sugar, divided: 2 tbsp for zabaglione, 1/2 tbsp for fruit
• 4 ounces mascarpone cheese, cold, full-fat Italian cream cheese
• 1/4 cup heavy cream, cold, for folding
• 1 medium fresh peach, halved, pitted, cut into wedges
• 2 medium fresh plums, halved, pitted, cut into wedges
• 4 cookies amaretti cookies, Italian almond biscuits, lightly crushed
• 1 teaspoon butter, for roasting fruit
• 1/4 teaspoon vanilla extract, pure vanilla
• 1 pinch sea salt, finishing salt for contrast

Instructions

1. 1

   Preheat oven to 400°F (200°C). Arrange peach and plum wedges on a small baking sheet, dot with butter, sprinkle with 1/2 tbsp sugar, and roast for 10-12 minutes until caramelized and tender. Set aside.

2. 2

   While fruit roasts, create a double boiler by placing a metal bowl over a pot of gently simmering water (bowl should not touch water). Add egg yolks, Marsala wine, and 2 tbsp sugar to the bowl.