Moscato zabaglione with tea-poached prunes

Begin by preparing the tea-poached prunes. Infuse the tea in water for 3 minutes, then pass through a fine sieve into a small pan. Add the prunes to the tea and bring back up to the boil, then remove from the heat and leave to infuse until cool

Meanwhile, prepare the zabaglione. Place the egg yolks, sugar and wine in a bowl and whisk until combined. Place the bowl over a pan of boiling water (ensuring the bowl is not touching the surface) and continue to whisk until quadrupled in volume

Drain the prunes from the tea and divide between serving dishes. Pour the zabaglione over the prunes and top with flaked almonds and crushed amaretti biscuits to serve