• 10 ripe plums
• 4 egg yolks
• 1/3 cup caster sugar
• 1/2 cup marsala
• 1 vanilla pod, split, seeds scraped
• Mint sprigs, to serve
• Double cream, to serve
Preheat oven to 160°C. Line an oven tray with baking paper. Cut off cheeks of plums and arrange on prepared tray. Bake for 5 minutes or until just warmed, then divide among 4 ovenproof bowls.
Combine egg yolks, sugar, marsala and vanilla seeds in a heatproof bowl, then set over a saucepan of simmering water. Cook, whisking constantly, for 5 minutes or until thick.
Spoon zabaglione over plums and cook under a hot grill for 1 minute or until lightly browned. Serve with mint sprigs and double cream.