Moscato Zabaglione with Tea-Poached California Prunes

Moscato Zabaglione with Tea-Poached California PrunesMakes: 4Prep Time: 30 minutesEMAIL PIN SHARE INGREDIENTS  For the Zabaglione: 10 egg yolks 100g sugar 50g sparkling wine, preferably Rialto Moscato DOC   For the Tea-Poached California Prunes: 20 California Prunes 20g Earl Grey tea leaves 500ml boiling water   To serve:  flaked almonds amaretti biscuits, crushedDIRECTIONS Add the…