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.

TwitterFacebook

6

Serves

6

Ingredients

Strawberries

Main Ingredient

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.

Previous Recipe

Strawberry & Mascarpone Tarts with Limoncello

View Recipe

Next Recipe

Aperol and Blood Orange Sorbet

View Recipe

Discuss This Recipe

More RecipesGet Inspired

Soufflé Di Banane e CioccolatoBanana & Chocolate Soufflé

In our family, the combination of chocolate and banana is a big winner, especially in pancakes or cupcakes, so I created this soufflé just for a change. It's really easy to prepare, and also works well with strawberries or raspberries.

8

Serves

7

Ingredients
View Recipe

Bruschette con pesto di pomodori secchiBruschette with Sun-dried Tomato Pesto

Bruschette are eaten all over Italy, and we all know and love the traditional tomato-based recipe. I, for one, certainly grew up on it. This version just adds a little twist to the classic dish and is perfect for entertaining.

4

Serves

13

Ingredients

Vegetables

Main Ingredient
View Recipe

Cannelloni al Pesto GenoveseCannelloni with Pesto and Béchamel Sauce

Cannelloni was invented in Sorrento in the early 1900s by a chef from Naples. Today you’ll find a recipe for it in many Italian cookery books, so I had to include a version here. As you'll see, this is a traditional-style cannelloni with a bit of a twist, and I think you will love the result.

4

Serves

20

Ingredients

Beef

Main Ingredient
View Recipe

Petti di pollo al forno con pomodoriniTray-baked Chicken with Tomatoes and Olives

Tray-bakes are the perfect way of cooking for a family. They’re quick and easy to prepare, and you can be inventive with flavours.

4

Serves

9

Ingredients

Chicken

Main Ingredient
View Recipe

Torta di mele e rosmarinoApple & Rosemary Cake

As I was filming in the region of Trentino-Alto Adige I discovered that many locals have their own secret recipe for the perfect apple cake. The film crew and I were constantly trying different recipes and this is the one we all agreed is the best. Thank you to chef Stefano from Ristorante Pellegrino for sharing his secret recipe with me – and now with you too.

8

Serves

11

Ingredients

Apples

Main Ingredient
View Recipe

Frittelle di zucchine con pecorinoCourgette Fritters With Pecorino

Whenever we are in Olbia, a port town on the northeast coast of Sardinia near my home, we order courgette fritters instead of chips. They make a great side dish or snack, but if you include cheese, as I have done here, they make a more substantial first course. Pecorino sardo, a traditional Sardinian hard cheese made from sheep’s milk – is similar to the better-known pecorino romano (which...

4

Serves

10

Ingredients

Vegetables

Main Ingredient
View Recipe