Serves: 6

Prep: 30 mins


6 peaches (for a quick and easy version you may use tinned peaches)
3/4 cups granulated sugar
3 cups water
1 cinnamon stick
Vanilla Flavour
Garnish: whipped cream
Fresh mint leaves
A sprinkle of crushed almonds for decoration if required

Ingredients for the Zabaglione:
6 large egg yolks
2/3 cup granulated sugar
1 cup Prosecco
1 tsp Vanilla Flavour
3/4 cup heavy cream, whipped
Arden & Amici Classic Panettone, approx. 250g
Note: 1 cup is equivalent to 250ml



Cut the peaches into small pieces. In a large saucepan, combine the sugar, water, cinnamon and vanilla.  Bring to a boil, reduce heat and simmer for 5 minutes. Add the peaches and simmer for 4 to 5 minutes or until just tender. Reserve the poaching liquid separately.

For the Zabaglione: In a large mixing bowl, combine the egg yolks and sugar and whisk until fluffy and pale yellow. Add the Prosecco and whisk until well blended. Transfer the mixture to the top of a double boiler, place over simmering water and whisk constantly until the mixture is quite thick and heavily coats a spoon. Don’t let the mixture come to a boil as the eggs will curdle.   Immediately transfer to a large mixing bowl and whisk in the vanilla. Refrigerate the zabaglione until completely cool. Fold in the whipped cream and chill until serving.

To assemble: start with zabaglione, then peaches with some sprinkles of the juice, then small chunks of Arden & Amici panettone and repeat again making layers, until the glass is full.

Just before serving, top the chilled parfaits with a dollop of whipped cream, a sprinkling of almonds and fresh mint leaves.

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