Limoncello Zabaglione Recipes

LIMONCELLO ZABAGLIONE WITH BERRIES

Steps:

• Divide the strawberries among 6 wine glasses.
• Place a metal or Pyrex bowl over a large pot of water to make sure the bowl fits securely and the bottom doesn't touch the water.
• Remove the bowl and bring the water to a simmer over medium heat.
• Place the egg yolks, whole egg and sugar in the bowl. Whisk together for about 3 minutes, until pale yellow and well-blended. Carefully, place the bowl over the simmering water.
• Whisk continuously for about 10 minutes, or until the mixture coats the back of the spoon. Add the Caravella Limoncello and whisk continuously for about 10 minutes, or until the mixture is the consistency of a medium-thick pastry cream.
• If you are using the heavy cream, whisk it in now, until blended. Carefully, remove the bowl from the heat.
• Spoon the zabaglione over the berries in the wine glasses. Serve immediately or chilled. Serves 6.

LIMONCELLO ZABAGLIONE & FRESH RASPBERRIES

Steps:

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

POUND CAKE WITH LIMONCELLO ZABAGLIONE

Steps:

• For the berries: Mix together the berries, lemon juice, limoncello and sugar in a medium bowl. Crush the berries gently, using the back of a fork. Set aside for at least 30 minutes to let the juices develop and the flavors mingle.
• For the limoncello zabaglione: Fill a medium saucepan with 2 inches of water and bring to a simmer over medium heat. In a heat-proof medium bowl that fits comfortably over the saucepan without touching the water, combine the egg yolks, limoncello, sugar, lemon zest and lemon juice. Using an electric mixer, beat on low speed until smooth and incorporated. Place the bowl over the simmering water and continue beating until a thick ribbon remains in the mixture when the beaters are lifted out, about 10 minutes. Remove the bowl from the saucepan and continue to beat for another 2 minutes to prevent the egg from cooking. Cool to room temperature.
• To serve, place a 3/4-inch-thick slice of pound cake on a plate. Top with a spoonful of the berries and a dollop of the zabaglione.