Peaches and raspberries with prosecco zabaglione

1.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.

2.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).

3.Spoon poached peaches and a little poaching liquid into bowls, scatter with raspberries, spoon zabaglione on top and serve.