Amaretto Zabaglione

A traditional Italian dessert cream that's great poured over fresh or poached fruit.

5 egg yolks
1/4 cup sugar (caster)
1/4 cup Amaretto (or white wine)
1 cup cream

ALMOND PRALINE:
1/2 cup sugar (caster)
1/2 cup almonds, unsalted

*Almond praline:
In a very clean saucepan, heat sugar and almonds until sugar begins to turn golden brown. Remove from heat and pour onto a lightly greased tray; cool. Crush or process into coarse pieces and set aside.

Combine egg yolks and sugar in a heatproof bowl and beat until creamed. Add amaretto, place over a pan of simmering water and whisk vigorously until mixture is thick and creamy. A balloon whisk is best for this. Remove from heat and allow to cool to room temperature.

Whip cream until soft peaks form.

Fold into egg mixture with half the crushed almond praline. Pour over poached peaches or pears and sprinkle with remaining toffee.