1 Picture
Ingredients
- 12 egg yolks
- 1 cup sugar
- 3/4 cup limoncello
- Zest of 1 lemon
- Juice of 2 lemons
- Juice of 1 orange
- 1 cup mascarpone, room temperature
- Fresh berries
- Powdered sugar for dusting
- 1- 1/2 cups whipped cream
Details
Servings 4
Preparation
Step 1
In a stainless steel mixing bowl, rapidly whip egg yolks, sugar,
lirnoncello, lemon juice, orange juice and lemon zest with a whisk
until thoroughly mixed and foamy.
Using a double boiler (or set your mixing bowl over a pot of boiling
water), continually whip the egg mixture until thick and creamy -
approximately 4 to 5 minutes. Periodically take off heat while whipping at the start so you don’t scramble eggs. Should be bright yellow and thick. Set aside and cool to room temperature.
Fold the first the room temperature marscapone then the whipped cream into the zabaglione, then lightly whisk to ensure it is incorporated. ( at this point you can store in fridge for 1 day) Serve over fresh
berries and a dusting of powdered sugar. Serves 4 to 6.
Serve with biscotti and vin santo or amaratto
Review this recipe