by Diane Rossen Worthington

Limoncello Zabaglione with Fresh Berries Recipe

If you want to whip up something simple that stands up to dessert lovers' high expectations, try this Limoncello Zabaglione with Fresh Berries recipe.

The first time I tasted zabaglione was at a San Francisco Italian restaurant where I watched the chef whisk the egg mixture on the stove with a bit of sugar and Marsala wine. He poured the foamy yet creamy custard over berries and I was hooked. Through the years I have experimented with many variations and have enjoyed the different flavors. The key is to use a good quality liqueur. Limoncello is an Italian lemon liqueur and pairs beautifully with the egg custard.

This light and frothy Zabaglione takes just a few minutes to prepare and your guests will love watching the egg yolks, sugar and liqueur magically morph into a velvety custard sauce. You can also make this a couple of hours ahead, refrigerate it and spoon chilled dollops atop the berries.

If you enjoy this Limoncello Zabaglione with Fresh Berries dessert, consider swapping out the Marsala for other liqueurs like Grand Marnier, Amaretto or Frangelico. I like to garnish the dessert with a flavor from the nut liqueurs, if possible, so toss on a few toasted almonds or hazelnuts, if you like. I usually serve a plate of almond or butter cookies to accompany.

Limoncello Zabaglione with Fresh Berries

    Prep Time: 10 minutes

    Cook time: 10 minutes

    Yield: Makes about 1 1/4 cups; Serves 6 as a topping

Limoncello Zabaglione with Fresh Berries Ingredients

    6 large egg yolks

    3 tablespoons sugar

    1/3 cup Limoncello

    1 tablespoon crème fraîche or sour cream

    3 pints favorite berries, such as blueberries, raspberries, blackberries or strawberries, hulled and thinly sliced

    Fresh mint sprigs to garnish

Limoncello Zabaglione with Fresh Berries Recipe Instructions

    1. In the top of a medium-size double boiler, combine the egg yolks, sugar and Limoncello and whisk until well blended.

    2. Place the double boiler over medium heat and whisk the mixture vigorously until it becomes foamy and begins to thicken. Remove the mixture from the heat and let cool for 10 minutes. Add the cream and whisk until incorporated. The consistency should be thick and custard-like and should be able to coat a spoon.

    3. Place the berries into individual small serving bowls.

    4. To serve, pour the zabaglione over the berries evenly, garnish with mint, and serve immediately.

    Advance Preparation: You can serve the zabaglione chilled and prepare it up to 6 hours ahead. Cover and refrigerate, and make sure to whisk it right before serving.

Zabaglione, Limoncello Zabaglione with Fresh Berries Recipe, Classic Italian Dessert Recipe

 

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Limoncello Zabaglione with Fresh Berries - Classic Italian Dessert Recipe

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