Lemon Zabaglione

Servings4

Time to Cook5 minutes

Time to Prepare5 minutes

Recipe developed for BC Egg by Chef Dez, Corporate Chef for BC Egg

Traditionally made with Marsala wine, our version is brightly citrus with limoncello and fresh lemon juice. This recipe makes four small portions. For larger servings or for more portions, you’ll want to double the recipe.

Ingredients

4 large egg yolks
1/4 cup granulated sugar
Pinch of salt
1/4 cup limoncello liqueur
1 tablespoon fresh lemon juice
Fresh berries for serving (optional)

Instructions

Bring 2 or 3 inches of water to a boil in a medium sized pot.
Meanwhile, place the egg yolks in a medium sized stainless steel mixing bowl along with the sugar and a pinch of salt. Whisk vigorously for 2 to 3 minutes until the mixture is thick and pale yellow in colour. Then vigorously whisk in the lemon liqueur and the lemon juice until thoroughly combined.
Reduce the heat to bring the boiling water down to a simmer and place the bowl on top of this pot. Make sure that the bowl does not touch the water (we want the steam to gently and slowly cook this mixture). Whisk constantly over this simmering water until the mixture reaches a temperature of 145°F to 150°F and it turns very thick and frothy.
Remove from the heat and spoon into small dessert dishes and serve warm or cool slightly to room temperature and serve with the optional fresh berries.