ZABAIONE AL LIMONCELLO CON FRAGOLE
Zabaione with Limoncello & Strawberries
About This Recipe
Are you looking for a delicious strawberries recipe with a difference? If you are, you’ve found it! Here’s my zabaione with limoncello & strawberries for you to enjoy.
Zabaione is an old Venetian dessert traditionally made with Marsala wine (or sometimes vin santo), but here I’ve given it a southern Italian twist by using limoncello – a lemon-flavoured liqueur that is produced mainly in Campania. 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.
Ingredients
- 200g ripe strawberries, hulled & sliced
- 140ml limoncello (lemon-flavoured liqueur)
- 80g caster sugar
- 6 egg yolks
- Grated zest of 1 unwaxed lemon, plus extra for decoration
- 120ml double cream
Weight Converter
Found in This Book
Feast your eyes on the finest zabaione with limoncello & strawberries! It’s straightforward and fun to make this great dish. Simply follow the instructions below and get the perfect result.
Step By Step
1. Put the strawberries in a medium bowl with 4 tablespoons of the limoncello and 2 tablespoons of the sugar. Stir and set aside at room temperature for 1 hour, stirring every 10 minutes.
2. 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.
3. 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 5 minutes; remember, the mixture will thicken further as it cools.
4. 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).
5. 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.
6. To serve, divide the strawberries and their juices among 6 dessert glasses and top with a large dollop of zabaione. Sprinkle over some grated lemon zest. Serve immediately.
Once you’re done, simply sit back and enjoy your zabaione with limoncello & strawberries and don’t forget to check out other great authentic Italian recipes including great antipasti recipes, Italian pasta recipes, Italian soup recipes, Italian beef dishes and authentic pizza recipes.
More RecipesGet Inspired
Bruschette con crema d’avocadoAvocado & Smoked Paprika Bruchette
Believe it or not, I tasted my first avocado when I came to England and, contrary to the popularity of ‘tricolore salad’ in Britain, in Italy, this dish just doesn’t exist. On its own, avocado can often be bland but it’s fantastic in salads or with a spicy dish. I wanted to create a recipe with this fruit, as it has an extremely high nutritional value and helps provide many general health benefits....
4
Serves6
IngredientsTorta di Carciofi e SpinaciArtichoke & Spinach Tart
I absolutely love tarts and it’s a shame that not many people cook them anymore, maybe because it is thought to be quite a difficult dish to prepare. Some of my friends have tried this dish and they say that it’s definitely one of the easiest and tastiest tart recipes that they have ever made. I often choose this kind of recipe when I have a dinner party because if there is any left over, I’ll...
8
Serves11
IngredientsVegetables
Main IngredientTorta di Pane al CioccolatoChocolate and Rum Bread & Butter Pudding
To tell you the truth I am such a big fan of bread and butter pudding that I had to create my own version of this great dish. The rum with the chocolate is absolutely divine and with a pinch of cinnamon, it's a marriage made in heaven. My only tip for this recipe is to make sure that it rests into the fridge for at least six hours before cooking – this will give you a fantastic soufflé effect when...
6
Serves9
IngredientsChocolate
Main IngredientZuccotto panettone e MarsalaPanettone, Chocolate and Marsala
This is such an impressive-looking dessert and makes a great end to any kind of meal. You can be as creative as you like in flavouring the cream. In previous experiments I have mixed it with fruit, chocolate bits and pieces of marshmallow, but frankly I prefer this simpler version.
8
Serves8
IngredientsChocolate
Main IngredientCapesante brasate con piselli e pomodori secchiBraised scallops with peas and sun-dried tomatoes
I adore scallops and must admit that I don’t like to interfere by adding too many ingredients that will alter their natural flavour, but I really think this recipe is special. It is so simple and quick to prepare and is very flexible in terms of being great as a dinner for one, or a starter or a main at a dinner party. You can replace the pancetta with chorizo if you prefer, and of course...
4
Serves9
IngredientsSeafood
Main IngredientInvoltini di melanzane ripieni di uva passa, capperi e nociRolled Aubergines With Raisins, Capers & Walnuts
Aubergines were introduced to the Mediterranean region by the Arabs in the Middle Ages and Sicilians use them a lot in their cooking. Stuffing sliced aubergines with cheese, breadcrumbs and other goodies is a particularly popular way of serving them. Feel free to be creative with your fillings – this recipe is not about precision. Choose the heaviest aubergines you can find and cut just before...
4
Serves15
IngredientsVegetables
Main Ingredient
Discuss This Recipe