Limoncello Zabaglione & Fresh Raspberries

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READY IN: 30mins
Recipe by BakinBaby

Zabaglione is a delicious light Italian desert typically made with Marsla wine. This recipe uses Limoncello which is a lemon flavored liquor produced in the southern part of Italy. True Limoncello is made from the Sorrento lemons that grow overlooking the Mediterranean. Use the very best Limoncello you can afford, Pallini or Caravella brands are suggested. This recipe comes from epicurious.com. I am posting for ZWT 7 Italy. You can make your own double boiler by using a heatproof bowl suspended over simming water; making sure the bottom of the bowl does not touch the boiling water directly.

Ingredients Nutrition

  • 24 -36 raspberries
  • 5 large egg yolks
  • 1 large egg
  • 12 cup sugar
  • 1 cup limoncello
  • 14 cup whipping cream

Directions

  1. Divide raspberries among 6 dessert glasses.
  2. Place yolks,egg & sugar in the top of a double boiler, whisk for about 3 minute.
  3. Bring water (in the bottom of a double boiler) to a simmer.
  4. Place the top double boiler (with yolk mixture) on top of double boiler, wisk together for about 10 minute or until mixture coats a spoon.
  5. Add limoncello and cream, whisk another 10 minute or until it begins to thicken.
  6. Remove from heat and cool.
  7. Spoon zabaglione over berries, chill and serve with biscotti or cookies if desired.

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