Sabayon Cream with Cookie, Peach, and Plum

In a chilled bowl, whisk 1/2 cup of sugar and egg yolks until stiff peaks form

Add the wine and whisk for another 2 minutes

Heat some water in a smaller pan to warm it slightly

Remove from heat

Dip the bowl with the whipped cream into the warm water without letting it touch the water

Whisk for 3 minutes or until the cream thickens

Transfer the bowl to an ice bath and continue whisking until chilled (you can prepare this ahead of time and store in the refrigerator)

Make a cut in X shape at the base of each peach and dip them into boiling water, cooking for 1-2 minutes

Remove quickly with a slotted spoon and plunge into an ice bath to stop cooking

Peel the peaches and halve them, discarding the pits

In a large skillet, melt butter and add the remaining sugar

Add the peach half with the stem-side down and cook for 4 minutes or until caramelized

Reduce heat and let it sit for another 6 minutes, basting the fruit with the syrup, until the sugar is caramelized

Flip the peach carefully and cook for an additional 2 minutes

Remove from heat, add the plum, and let it cool

Whisk heavy cream until stiff peaks form and mix with the reserved cream

Spread one-third of this mixture at the bottom of a glass bowl

Distribute three-fourths of the cookie over the cream

Drizzle with half the fruit syrup (or, if preferred, with a little wine) and top with more one-third of the cream

Place the remaining cookie on top, pour in the remaining cream, arrange the fruit in the center, and drizzle with the remaining syrup

Decorate with physalis and serve chilled.