Go Back
–+ servings
Italian Sabayon with lemon
Servings: 4 servings

Limoncello Zabaglione with Fresh Raspberries

A delightful Italian dessert made with limoncello, served with fresh raspberries.
Course: Dessert
Cuisine: Italian
Keyword: creamy, Italian dessert, limoncello, raspberries, zabaglione
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Calories: 250kcal
Metric - US Customary

Equipment

  • 1 metal bowl for mixing and cooking over a bain-marie
  • 1 Saucepan for the bain-marie
  • 1 Whisk for beating the mixture

Ingredients

  • 80 grams Egg yolks
  • 90 grams Sugar
  • 10 grams Vanilla sugar
  • 0.5 grams Fine sea salt
  • 80 grams Limoncello
  • 1/2 Lemon zest from 1/2 lemon
  • 12 Fresh raspberries

Instructions

  • Combine egg yolks, sugar, vanilla sugar, and sea salt in a metal bowl and whisk until smooth.
  • Add limoncello and lemon zest, and whisk lightly.
  • Place the bowl over a water bath with water heated just below boiling, ensuring the bowl does not touch the water.
  • Whisk constantly until the cream thickens and becomes light and fluffy.
  • Remove the bowl from the heat when the zabaglione is airy and creamy, and you can see clear traces from the whisk. If measuring temperature, it should reach 80-82°C.
  • Divide the zabaglione into glasses.
  • Place three raspberries on top of each dessert and serve immediately.
  • If you wish to serve the cream cold, place it over ice and whisk until cooled.

Notes

Ensure the water in the water bath does not touch the bottom of the bowl to prevent cooking the eggs too quickly.

Nutrition

Serving: 150g | Calories: 250kcal | Carbohydrates: 30g | Protein: 4g | Fat: 10g