Best 7 Limoncello Zabaglione Recipes

POUND CAKE WITH LIMONCELLO ZABAGLIONE

Steps:

• For the berries: Mix together the berries, lemon juice, limoncello and sugar in a medium bowl. Crush the berries gently, using the back of a fork. Set aside for at least 30 minutes to let the juices develop and the flavors mingle.
• For the limoncello zabaglione: Fill a medium saucepan with 2 inches of water and bring to a simmer over medium heat. In a heat-proof medium bowl that fits comfortably over the saucepan without touching the water, combine the egg yolks, limoncello, sugar, lemon zest and lemon juice. Using an electric mixer, beat on low speed until smooth and incorporated. Place the bowl over the simmering water and continue beating until a thick ribbon remains in the mixture when the beaters are lifted out, about 10 minutes. Remove the bowl from the saucepan and continue to beat for another 2 minutes to prevent the egg from cooking. Cool to room temperature.
• To serve, place a 3/4-inch-thick slice of pound cake on a plate. Top with a spoonful of the berries and a dollop of the zabaglione.

LIMONCELLO

Steps:

• Using a vegetable peeler, remove the peel from the lemons in long strips (reserve the lemons for another use). Using a small sharp knife, trim away the white pith from the lemon peels; discard the pith. Place the lemon peels in a 2-quart pitcher. Pour the vodka over the peels and cover with plastic wrap. Steep the lemon peels in the vodka for 4 days at room temperature.
• Stir the water and sugar in a large saucepan over medium heat until the sugar dissolves, about 5 minutes. Cool completely. Pour the sugar syrup over the vodka mixture. Cover and let stand at room temperature overnight. Strain the limoncello through a mesh strainer. Discard the peels. Transfer the limoncello to bottles. Seal the bottles and refrigerate until cold, at least 4 hours and up to 1 month.

LIMONCELLO ZABAGLIONE WITH BERRIES

Steps:

• Divide the strawberries among 6 wine glasses.
• Place a metal or Pyrex bowl over a large pot of water to make sure the bowl fits securely and the bottom doesn't touch the water.
• Remove the bowl and bring the water to a simmer over medium heat.
• Place the egg yolks, whole egg and sugar in the bowl. Whisk together for about 3 minutes, until pale yellow and well-blended. Carefully, place the bowl over the simmering water.
• Whisk continuously for about 10 minutes, or until the mixture coats the back of the spoon. Add the Caravella Limoncello and whisk continuously for about 10 minutes, or until the mixture is the consistency of a medium-thick pastry cream.
• If you are using the heavy cream, whisk it in now, until blended. Carefully, remove the bowl from the heat.
• Spoon the zabaglione over the berries in the wine glasses. Serve immediately or chilled. Serves 6.

LIMONCELLO ZABAGLIONE

Steps:

• PREPARATION 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.

LIMONCELLO TIRAMISU (TIRAMISU AL LIMONCELLO)

Steps:

• Pour just enough water in the double-boiler pan so the water level is right below the bottom of the mixing bowl when it is sitting in the pan. Separate the eggs, putting yolks into the large bowl of the double boiler and the whites into another stainless-steel bowl for whipping by hand or with an electric mixer.
• Remove the zest of two or more of the lemons, using a fine grater, to get 2 tablespoons of zest. Squeeze out and strain the juice of these and the other lemons to get 3/4 cup of fresh lemon juice.
• To make the base for the tiramisù, heat the water in the double boiler to a steady simmer. Off the heat, beat the egg yolks with 1/4 cup of the sugar and 1/2 cup of the limoncello until well blended. Set the bowl over the simmering water, and whisk constantly, frequently scraping the whisk around the sides and bottom of the bowl, as the egg mixture expands and heats into a frothy sponge, 5 minutes or longer. When the sponge has thickened enough to form a ribbon when it drops on the surface, take the bowl off the double-boiler pan and let it cool.
• Meanwhile, pour the remaining cup of limoncello, all of the lemon juice, 1 cup water, and 1/2 cup of the sugar in a saucepan. Bring to a boil, stirring to dissolve the sugar, and cook for 5 minutes, evaporating the alcohol. Let the syrup cool completely.
• In another large bowl, stir the mascarpone with a wooden spoon to soften it, then drop in the grated lemon zest and beat until light and creamy. Whip the egg whites with the remaining 1/4 cup sugar, by hand or by machine, until it holds moderately firm peaks.
• When the cooked limoncello sponge (or zabaglione) is cooled, scrape about a third of it over the mascarpone, and fold it in with a large rubber spatula. Fold in the rest of the zabaglione in two or three additions. Now fold in the whipped egg whites in several additions, until the limoncello-mascarpone cream is light and evenly blended.
• Pour some of the cooled syrup, no deeper than 1/4 inch, into the shallow-rimmed pan to moisten the ladyfingers (savoiardi). One at a time, roll a ladyfinger in the syrup and place it in the casserole or baking dish. Wet each cookie briefly-if it soaks up too much syrup, it will fall apart. Arrange the moistened ladyfingers in neat, tight rows, filling the bottom of the pan completely. You should be able to fit about twenty ladyfingers in a single layer.
• Scoop half of the limoncello-mascarpone cream onto the ladyfingers, and smooth it to fill the pan and cover them. Dip and arrange a second layer of ladyfingers in the pan, and cover it completely with the remainder of the cream.
• Smooth the cream with the spatula, and seal the tiramisù airtight in plastic wrap. Before serving, refrigerate for 6 hours (or up to 2 days), or put it in the freezer for 2 hours. To serve, cut portions of tiramisù in any size you like, and life each out of the pan and onto dessert plates.

FROZEN ZABAGLIONE

Steps:

• Whisk egg yolks, salt, sugar, and Marsala wine together in a metal mixing bowl.
• Set the bowl over a medium-low heat, or over a double boiler. Hold the bowl with one hand using a towel or pot-holder, while whisking constantly with the other. Continue cooking until the mixture is very thick and reaches the ribbon stage, about 10 minutes.
• Remove custard from heat and allow to cool completely, preferably over an ice bath, whisking occasionally, 20 to 30 minutes.
• Pour cold heavy cream into another bowl and whisk until soft peaks form. Transfer into the cooled custard and gently fold everything together until just barely combined; do not overmix.
• Transfer into an airtight container, cover the top with plastic wrap, and seal. Place in a freezer until firm, at least 4 hours, or up to overnight.

LIMONCELLO ZABAGLIONE & FRESH RASPBERRIES

Steps:

• Divide raspberries among 6 dessert glasses.
• Place yolks,egg & sugar in the top of a double boiler, whisk for about 3 minute.
• Bring water (in the bottom of a double boiler) to a simmer.
• Place the top double boiler (with yolk mixture) on top of double boiler, wisk together for about 10 minute or until mixture coats a spoon.
• Add limoncello and cream, whisk another 10 minute or until it begins to thicken.
• Remove from heat and cool.
• Spoon zabaglione over berries, chill and serve with biscotti or cookies if desired.