POUND CAKE WITH LIMONCELLO ZABAGLIONE
Provided by Giada De Laurentiis
Categories dessert
Time 1h45m
Yield 4 servings
Number Of Ingredients 10
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 ZABAGLIONE WITH BERRIES
Make and share this Limoncello Zabaglione With Berries recipe from Food.com.
Provided by dicentra
Categories Dessert
Time 20m
Yield 6 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 145.6, Fat 4.3, SaturatedFat 1.5, Cholesterol 192.6, Sodium 18.1, Carbohydrate 24.1, Fiber 0.7, Sugar 22.7, Protein 3.3
MIXED BERRIES WITH LIMONCELLO
Steps:
- Combine all the ingredients in a medium bowl. Toss to combine. Serve in individual serving dishes.
FROZEN ZABAGLIONE
If you like regular zabaglione, you're going to absolutely love the frozen version. Above and beyond the flavor, you're going to see what might be the best way to make ice cream without an ice cream maker. Quite often, frozen desserts that aren't made with a machine can have a weird, icy, crystallized texture, but not here. This stuff is incredibly smooth and creamy. Serve with fresh fruit.
Provided by Chef John
Categories Desserts Frozen Dessert Recipes
Time 4h40m
Yield 6
Number Of Ingredients 5
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.
Nutrition Facts : Calories 297.8 calories, Carbohydrate 22.1 g, Cholesterol 259.2 mg, Fat 19.1 g, Protein 3.5 g, SaturatedFat 10.7 g, Sodium 51.3 mg, Sugar 18.9 g
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 ZABAGLIONE & FRESH RASPBERRIES
Zabaglione is a delicious light Italian desert typically made with Marsla wine. This recipe uses Limoncello which is a lemon flavored liquor produced in the southern part of Italy. True Limoncello is made from the Sorrento lemons that grow overlooking the Mediterranean. Use the very best Limoncello you can afford, Pallini or Caravella brands are suggested. This recipe comes from epicurious.com. I am posting for ZWT 7 Italy. You can make your own double boiler by using a heatproof bowl suspended over simming water; making sure the bottom of the bowl does not touch the boiling water directly.
Provided by BakinBaby
Categories Dessert
Time 30m
Yield 6 serving(s)
Number Of Ingredients 6
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.
Nutrition Facts : Calories 160.2, Fat 8.3, SaturatedFat 3.9, Cholesterol 198.3, Sodium 22.6, Carbohydrate 18.4, Fiber 0.5, Sugar 17.1, Protein 3.6
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