Thursday, August 13, 2015


Zabaglione is an Italian unset custard, pronounced “zah bahl YOH nay.” In French cooking it is called sabayon.
Using a hand-held electric mixer, it takes just a few minutes to thicken. Spoon some fruit into crème brûlée dishes, drizzle on some zabaglione and put under the broiler for just a few seconds. Traditionally zabaglione it is made with Marsala wine, but I prefer it with Limoncello, which is mainly produced in Southern Italy from Naples to Salerno. Use any fruit of your choice. I used, blueberries, blackberries, strawberries, and raspberries.

3 cups (750 ml) mixed fresh berries
3 T (45 ml) granulated sugar
4 large egg yolks
¼ cup (60 ml) granulated sugar
Pinch of sea salt
2 t (10 ml) grated lemon zest
¼ cup (60 ml) Limencello (a sweet Italian lemon liqueur)

In a bowl, toss the berries with the 3 tablespoons of sugar and spoon into 4 ramekins or crème brûlée dishes. 
Place on a baking sheet and set aside.

Combine the egg yolks, sugar, sea salt, lemon zest, and limoncello in a large metal or glass bowl. 
Using an electric hand mixer, mix vigorously until slightly thickened and the color is pale yellow. 
Set the bowl of a saucepan of simmering water, being careful not to let the bowl touch the water. 
On high speed, mix again until it has tripled in volume and is thick and creamy, about 5 minutes.

Spoon some of the zabaglione over the fruit.
Place under the broiler for 30 to 45 seconds. Don’t walk away as it burns very quickly.

Serves 4

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