“Zabaione is an old Venetian dessert traditionally made with Marsala wine, but here I’ve given it a southern-Italian twist by using limoncello,” says TV chef Gino D’Acampo.

“It’s made from Amalfi lemons, which are famous for their wonderful sweet flavour and fragrance and exceptionally large size. Raspberries are equally delicious with this dessert.”

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Your guests will be impressed.

Gino D'Acampo's zabaione in pudding glasses (PA/Dan Jones)
Gino D’Acampo’s zabaione in pudding glasses (PA/Dan Jones)
Gino D'Acampo's zabaione in pudding glasses (PA/Dan Jones)
Print Recipe
Nutrition Facts
Zabaione with limoncello and strawberries
Amount Per Serving
Calories 279 Calories from Fat 108
% Daily Value*
Fat 12g18%
Saturated Fat 6g38%
Cholesterol 223mg74%
Sodium 17mg1%
Potassium 110mg3%
Carbohydrates 28g9%
Fiber 1g4%
Sugar 24g27%
Protein 4g8%
Vitamin A 554IU11%
Vitamin C 29mg35%
Calcium 46mg5%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

Zabaione with limoncello and strawberries

A sweet and cooling pud
Prep Time15 minutes
Cook Time5 minutes
Cooling Time25 minutes
Total Time45 minutes
Course: Dessert
Cuisine: Italian
Servings: 6
Calories: 279kcal
Author: Gino D’Acampo

Equipment

  • 2 medium bowls
  • Heatproof bowl
  • Balloon whisk
  • Saucepan
  • Large bowl

Ingredients

  • 200 g ripe strawberries hulled and sliced
  • 140 ml limoncello (lemon-flavoured liqueur)
  • 80 g caster sugar
  • 6 egg yolks
  • 1 unwaxed lemon grated zest, plus extra for decoration
  • 120 ml double cream

Method

  • Put the strawberries in a medium bowl with four tablespoons of the limoncello and two tablespoons of the sugar. Stir and set aside at room temperature for an hour, stirring every 10 minutes.
  • Meanwhile, place the egg yolks in a heatproof bowl (preferably stainless steel) with the lemon zest and remaining sugar. Whisk using a balloon whisk until pale and creamy.
  • Set the bowl over a pan of very gently simmering water. The base of the bowl should not touch the water. Add the remaining limoncello and whisk constantly until the mixture foams and thickens. This should take about five minutes; remember, the mixture will thicken further as it cools.
  • Fill a slightly larger bowl with iced water and set the bowl with the zabaione mixture inside it. Leave to cool completely, stirring occasionally (it should take about 25 minutes).
  • Put the cream in a medium bowl and whip until thick enough to form peaks. Gently fold a quarter of the cream into the cooled zabaione, then the remainder.
  • To serve, divide the strawberries and their juices among six dessert glasses and top with a large dollop of zabaione. Sprinkle over some grated lemon zest. Serve immediately.

Nutrition

Calories: 279kcal | Carbohydrates: 28g | Protein: 4g | Fat: 12g | Saturated Fat: 6g | Cholesterol: 223mg | Sodium: 17mg | Potassium: 110mg | Fiber: 1g | Sugar: 24g | Vitamin A: 554IU | Vitamin C: 29mg | Calcium: 46mg | Iron: 1mg

Gino’s Italy Coastal Escape: A taste Of Italy From The Aeolian Islands To Elba, by Gino D’Acampo, is published by Hodder & Stoughton.

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