This refreshing summer dessert is just a few minutes away! Try this chilled limoncello zabaglione for a sweet and vibrant ending to your next meal. You’ll love how easy it is to make…and to eat!
Zabaglione, pronounced “zah-by-own-ay,” is a frothy and delicate custard sauce that is traditionally flavored with sweet wine like Marsala. Our version adds some extra zing with limoncello, a sweet (and quite strong) Italian lemon liqueur. Limoncello offers a zesty and boozy edge for a powerful lemon flavor. The intensity of the limoncello, although toned down by the eggs and whipped cream, still leaves a warm kick…almost like a rebel lemon curd with a feisty attitude!
Because of the increased amount of eggs, this custard needs to be cooked gently. The double boiler method, where a bowl of the uncooked custard is placed on top of a pot of heated water, utilizes steam from the hot water to indirectly heat the bowl and the steam’s controlled heat allows the custard to delicately cook as you continue to whisk it.
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We hope you enjoy making this incredibly easy and delicious recipe and recommend you eat with this season’s freshest berries!
RECIPE: CHILLED LIMONCELLO ZABAGLIONE WITH FRESH BERRIES
- 1/2 cup good quality limoncello
- 1/4 cup fresh lemon juice
- 2 tsp freshly grated lemon zest
- 6 egg yolks
- 1/4 cup sugar
- 1 Tbsp extra virgin olive oil
- 1/2 cup heavy cream
- 4 pints of assorted berries (your choice of strawberries, raspberries, blueberries, and/or blackberries)
- Prepare a double boiler:
- Fill a medium saucepan about halfway with water. Heat to a gentle simmer on the stove top.
- Set aside a heat-proof (metal or Pyrex preferable) medium bowl that can fit securely on top of the saucepan without it touching the water. The bowl should fit partially inside the pot.
- Prepare an ice bath:
- In a separate bowl a few sizes larger than the heat-proof bowl, fill with ice. Set aside.
- Whisk and cook the zabaglione:
- Before placing on the saucepan, whisk together the limoncello, lemon juice, lemon zest, egg yolks, and sugar in the heat-proof bowl.
- Once the ingredients are fully whisked together, place the bowl on top of the prepared saucepan with the simmering water. Whisk constantly, creating a foamy layer on top. Keep whisking until the foam subsides and the mixture thickens, about 5-7 minutes.
- Whisk in the olive oil.
- Chill the Zabaglione:
- Place the bowl of hot zabaglione on top of the ice bath and continue whisking. Whisk constantly until fully chilled, another 5-7 minutes.
- In a kitchen-aid with a whisk attachment or with a hand whisk, whip the heavy cream until soft peaks form.
- Fold the whipped cream gently into the chilled zabaglione with a spatula.
- Fill 6 individual serving bowls with an even amount of mixed berries.
- Spoon about 1/4 cup of the chilled zabaglione on top of the berries.
- Serve immediately and enjoy!