6egg yolks100 mlprosecco85 gmcaster sugarScrapedseeds of ½ vanilla bean150 gmraspberries, to serveProsecco-poached peaches650 mlprosecco200 gmcaster sugar1vanilla bean, split, seeds scraped6white peaches, skin scored
For prosecco-poached peaches, place prosecco, sugar and vanilla bean and seeds in a saucepan and to the boil. Add peaches, reduce heat to medium and simmer until peaches are tender and a knife pierces fruit easily (10-15 minutes, depending on the ripeness of the fruit). Peel peaches and set aside in poaching liquid.
Whisk yolks, prosecco, sugar and vanilla seeds in a bowl over a saucepan of gently simmering water until the mixture is doubled in volume and holds a ribbon (8-10 minutes).
Spoon poached peaches and a little poaching liquid into bowls, scatter with raspberries, spoon zabaglione on top and serve.