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Wednesday’s Recipe for Saturday’s Dinner centers around dessert. This week we will make Zabaglione, pronounced [zah-buh l-yoh-nee; Italian dzah-bah-lyaw-ne] This is a splendid custard-like dessert made often with Marsala or Limoncello. Chip and I made it both ways but loved the Limoncello!
What you need:
- 5 egg yolks (save the whites for breakfast)
- 3 tablespoon of sugar
- 25 ml of Limoncello
- lemon zest to taste
- fruit of choice!
What to do:
- Simple: Whisk the egg yolks and sugar in the top half of the double boiler before placing on the stove. They need to be whisked well prior to placing above the boiling water. You will see the form begin to form.
- Add the Limoncello and continue to whisk to mix.
- Now place over the double boiler and continue to whisk until thickened like pudding. Take on and off the heat while cooking so as not to scramble the eggs.
- Add in the zest and remove from the heat.
- Pour into 2 wide mouth glasses.
Zabaglione can be served warm or cold. We added peaches and raspberries to the warm Zabaglione then drizzled a little bit of Chambord…..yum. You can also spoon over warm pound cake and drizzle with your favorite liquor.