Laura from the Dessert Deli is a former chef, who has worked at some of London’s top restaurants, with many world-famous chefs. In 2008, Laura decided to leave it all behind and go it alone, setting up her own luxury handmade dessert company, The Dessert Deli.
Starting out with a stall on the popular Northcote Road Market, near Clapham Junction, Laura’s exquisite creations are now sold in many of London’s prestigious Food Halls, and to many VIP customers.
This is all well and good if you live in London, but the good news is that Laura has very recently published the Dessert Deli cookbook, which shares the recipes for her bestselling desserts and cakes for you to try at home.
The Dessert Deli makes a very touching read, sharing the story of how Laura set up her business, and through sheer hard work and determination, has made it into the thriving success it is today. Packed full of tips and recipes for familiar favourites and something different to try, there is something for everyone here, and what I particularly like, is that you know the recipes will be utterly delicious.
Laura has very kindly agreed for me to share a gorgeous seasonal recipe with you…enjoy!
Plum & Hazelnut Zabaglione
Zabaglione is a light custard which can be paired with a variety of fruits and accompaniments. In France it is referred to as a sabayon.
TIP: The zabaglione must be served as soon as it’s made. It can also be glazed under the grill for a more caramelised flavour.
6 firm plums
25g demerara sugar
50ml Marsala wine
50g shelled hazelnuts
8 medium free range egg yolks
150g caster sugar
25ml Marsala wine
150ml double cream
- Pre-heat the oven to 180C/350F/gas mark 4.
- Slice the plums in half, remove the stone and place face-down on a tray pre-lined with greaseproof paper. Sprinkle with the demerara sugar, water and Marsala, place in oven for 5-8 minutes, before allowing to cool.
- Pour the syrup from the cooked plums into a cup.
- Place the hazelnuts in the oven on a tray pre-lined with greaseproof paper for approximately 5 minutes until toasted. Allow to cool then crush slightly.
- In a bowl whip the double cream into firm peaks, then set aside.
- In a separate large bowl whisk the egg yolks and caster sugar over a pan of simmering water (a bain-marie) making sure the base of the bowl does not touch the water. Whisk until the mixture has tripled in volume and is a thick, frothy consistency.
- Remove from the heat, whisk in the Marsala, then fold in the whipped double cream to form the zabaglione.
- Place 3 halves of plum into each plate or bowl and spoon the zabaglione over the top of them until they are covered. Sprinkle with some of the crushed hazelnuts and a drizzle of the syrup from the plum juices
The Dessert Deli by Laura Amos, published by Paperbooks, Hardback, £20. Recipe reproduced with kind permission from the publisher