Limoncello Zabaglione With Berries Recipes

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MIXED BERRIES WITH LIMONCELLO



Mixed Berries with Limoncello image

Provided by Giada De Laurentiis

Categories     dessert

Time 5m

Yield 4 servings

Number Of Ingredients 4

4 cups mixed berries (like strawberries, raspberries, and blueberries)
2 tablespoons Limoncello
2 tablespoons finely chopped fresh mint leaves
2 tablespoons finely chopped fresh basil leaves

Steps:

  • Combine all the ingredients in a medium bowl. Toss to combine. Serve in individual serving dishes.

POUND CAKE WITH LIMONCELLO ZABAGLIONE



Pound Cake with Limoncello Zabaglione image

Provided by Giada De Laurentiis

Categories     dessert

Time 1h45m

Yield 4 servings

Number Of Ingredients 10

2 cups mixed berries
1 tablespoon lemon juice (1/2 lemon)
2 teaspoons limoncello
2 teaspoons sugar
4 egg yolks
3 tablespoons limoncello
3 tablespoons sugar
1/2 teaspoon lemon zest (1/2 lemon)
1/2 teaspoon lemon juice (1/4 lemon)
Half 10 3/4-ounce pound cake

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.

LIMONCELLO ZABAGLIONE & FRESH RASPBERRIES



Limoncello Zabaglione & Fresh Raspberries image

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.

Provided by BakinBaby

Categories     Dessert

Time 30m

Yield 6 serving(s)

Number Of Ingredients 6

24 -36 raspberries
5 large egg yolks
1 large egg
1/2 cup sugar
1 cup limoncello
1/4 cup whipping cream

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.

Nutrition Facts : Calories 160.2, Fat 8.3, SaturatedFat 3.9, Cholesterol 198.3, Sodium 22.6, Carbohydrate 18.4, Fiber 0.5, Sugar 17.1, Protein 3.6

LIMONCELLO ZABAGLIONE WITH BERRIES



Limoncello Zabaglione With Berries image

Make and share this Limoncello Zabaglione With Berries recipe from Food.com.

Provided by dicentra

Categories     Dessert

Time 20m

Yield 6 serving(s)

Number Of Ingredients 7

18 strawberries, cut in half
5 egg yolks
1 whole egg
1/2 cup sugar, plus
2 tablespoons sugar
1 cup limoncello
2 tablespoons heavy cream (optional)

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.

Nutrition Facts : Calories 145.6, Fat 4.3, SaturatedFat 1.5, Cholesterol 192.6, Sodium 18.1, Carbohydrate 24.1, Fiber 0.7, Sugar 22.7, Protein 3.3

LIMONCELLO ZABAGLIONE



LIMONCELLO ZABAGLIONE image

Categories     Condiment/Spread     Egg

Yield 4 4

Number Of Ingredients 6

24 raspberries
5 large egg yolks
1 large egg
1/2 cup of sugar
1 cup of limoncello
1/4 cup of heavy whipping cream

Steps:

  • PREPARATION Place 4 raspberries in 6 dessert glasses. Bring water to a boil in the bottom of a double boiler. Place the yolks, egg and sugar on the top double boiler. Whisk for about 3 minutes. Bring water to a simmer. Place the egg mixture over the water. Whish for about 10 minutes. Add the limoncello and the cream and whisk 10 more minutes. Remove the bowl from the heat and cool down Spoon the zabaglione over the berries. Chill and serve. Serves 6 people.

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