Best 2 Pound Cake With Limoncello Zabaglione Recipes

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 POUND CAKE WITH BLUEBERRY SAUCE

Steps:

• Preheat oven to 300. Can be made in a bundt pan, springform pan or loaf pan. Grease well and set aside.
• Mix juice of one lemon with heavy cream, set aside.
• Cream together butter and sugar. Add eggs one at a time, until well blended. Add vanilla and almond extract.
• Add lemon mixture alternately with flour to creamed mixture, folding after each addition, beginning and ending with flour.
• Fold in zest of one lemon.
• Bake at 300 for 1 hour and 15 minutes or until toothpick inserted in center comes out clean. Cool on a rack, then transfer to a serving plate.
• For glaze, whisk together melted butter, juice, zest and sugar until smooth.
• While cake is cooling, poke holes on top of cake and pour 4 oz. of Limoncello, then pour glaze over cake.
• For sauce, gently boil berries, sugar, port and cinnamon for about 15 minutes. Add the dissolved cornstarch and cook for additional minute. Cool and servce with cake.