Total Time
20mins
Prep 5 mins
Cook 15 mins

Basically a citrusy zabaglione - but served chilled. Very sophisticated and light-tasting.

Directions

  1. Beat yolks, wine, lemon juice and sugar in double-boiler set over gently-simmering water until thick and light in colour, about 15 minutes.
  2. Remove from over water and cool slightly.
  3. Pour into parfait glasses and serve chilled.
Most Helpful

Yum! This had a rich lemony flavor and using wine as opposed to cream in the custard made it light enough for summertime! I made it for dessert poured over fresh picked raspberries and it was a great combo!

bmarie July 11, 2009