Zabaglione

Today I'd like to share a recipe one of the simplest desserts that you can prepare in just 20 minutes. We'll prepare zabaglione, an Italian delicacy made out of egg yolks, sugar and a bit of alcohol.

The three simple ingredients combine for an exquisite outcome. Zabaglione is fluffy yet thick and perfectly sweet. The addition of limoncello gives it subtle citrus notes, and fruit provide a bit of nice freshness.

It's best to use a metal bowl that spreads heat through the egg yolks evenly. Still, you shouldn't have any issues using a glass bowl.

Traditionally, zabaglione is made with Marsala wine, but you can also use limoncello, as I do here, or another favourite liqueur, for example Amaretto. Another option is alcohol-free zabaglione - making use of juice to add some extra flavour.

You'll find the list of ingredients, method and approximate nutritional value below.

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List of ingredients

Zabaglione

• 4 egg yolks
• 4 tbsp sugar (~50 g)
• 4 tbsp limoncello (~60 ml)

Also

• 24 blueberries (~80 g)
• 12 raspberries (~80 g)
• 1 tbsp almond flakes

Method

1. Put 4 large egg yolks, 50 g sugar and 60 ml limoncello into a large heatproof bowl. Whisk the ingredients together shortly, only until sugar dissolves and egg yolks fluff up a bit.
2. Put the bowl onto a pot with simmering water. Whisk egg yolks manually over a double boiler for 10-12 minutes until the become thick yet fluffy. Take bowl off heat then.
3. Put a few pieces of fruit into 4 small glasses, 120 ml in volume - you can use, for example, blueberries, raspberries, strawberries or orange pieces. Divide zabaglione equally between the glasses.
4. Decorate zabaglione with a light topping - almond flakes, cocoa or cinnamon. Serve immediately.
5. Enjoy!

Approximate nutritional value

1 serving (recipe makes 4 servings)

• 197 kcal
• Carbs: 26 g 
• Fat: 6 g
• Protein: 4 g
• Fibre: 2 g