Limoncello Zabaglione with Berries
Berry season can be short, so I have a variety of ways to enjoy them. This one is quite heavenly and refreshing. Limoncello enhances the berry flavor, but any sweet wine will do.
4 servings
INGREDIENTS:
6 egg yolks
7 tablespoons allulose
¾ cup limoncello
¼ cup dry white wine
½ cup heavy cream
2 cups of mixed fresh berries (raspberries, blackberries, blueberries of your choice)
DIRECTIONS:
Put the egg yolks and sugar in the top of a double boiler or a stainless-steel bowl over a pot filled with simmering water. Whisk until pale in color. Slowly whisk in the limoncello and white wine. If the edges begin to solidify, remove the bowl briefly, whisking continuously. Whisk uninterrupted until 170°F (not beyond or it will curdle) and when a finger drawn through the back of a spoon is cleared (nappe). Remove from the heat and cool at room temperature.
Nappe is when the zabaglione coats the back of a spoon.
Whip the cream until soft peaks form in a chilled stainless-steel bowl. Fold into the cooled zabaglione.
Prepare six wine glasses with the washed berries. Spoon the zabaglione over the top of the berries, leaving a few for the top. Cover and chill in the refrigerator. Serve cold.
Lasts for two days, covered.
Limoncello Zabaglione with Berries
Berry season can be short, so I have a variety of ways to enjoy them. This one is quite heavenly and refreshing. Limoncello enhances the berry flavor, but any sweet wine will do.
Ingredients
- 6 egg yolks
- 7 tablespoons allulose
- ¾ cup limoncello
- ¼ cup dry white wine
- ½ cup heavy cream
- 2 cups of mixed fresh berries (raspberries, blackberries, blueberries of your choice)
Instructions
- DIRECTIONS:
- Put the egg yolks and sugar in the top of a double boiler or a stainless-steel bowl over a pot filled with simmering water. Whisk until pale in color. Slowly whisk in the limoncello and white wine. If the edges begin to solidify, remove the bowl briefly, whisking continuously. Whisk uninterrupted until 170°F (not beyond or it will curdle) and when a finger drawn through the back of a spoon is cleared (nappe). Remove from the heat and cool at room temperature.
- Whip the cream until soft peaks form in a chilled stainless-steel bowl. Fold into the cooled zabaglione.
- Prepare six wine glasses with the washed berries. Spoon the zabaglione over the top of the berries, leaving a few for the top. Cover and chill in the refrigerator. Serve cold.
- Lasts for two days, covered.
Nutrition Facts
Calories
401Fat (grams)
18 gSat. Fat (grams)
9 gCarbs (grams)
29 gFiber (grams)
2 gNet carbs
27 gSugar (grams)
25 gProtein (grams)
5 gSodium (milligrams)
23 mgCholesterol (grams)
325 mgThe information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist's advice.