Limoncello Zabaglione

Limoncello Zabaglione


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


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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