My mother told me that to make zabaione one must measure the marsala wine with the egg shell. I.e., for every egg yolk use 1 tsp of sugar and the broken eggshell of the same egg for the marsala.
And it works, but for this zabaione I wanted to finish the end of a bottle of limoncello. Half an eggshell would it been too much!! So I just used a third of that. Hand beat the egg yolks, with the sugar, then put over a pot at Bain Marie (double booking) and keep beating, adding the limoncello little by little. Keep beating until the 'custard' is light and foamy. Pour into shot glasses (won't need any bigger, I can assure you, it is sweet, decadent and … alcoholic!).
The verdict? Although the taste was great and lemony (taking away that 'egg edge'), the small amount of liquid made this zabaione quite firm! Next time I may water down the limoncello, and go back to the eggshell measuring cup!
Photos and Recipes by Alessandra Zecchini ©
Never tried with limoncello, even if zabaione is typical from Turin, my town... Bella idea Alessandra, soprattutto per una serata estiva!
ReplyDeleteDi solito uso marsala o prosecco, ma ho voluto provare, buono!
DeleteA lovely dish and I understand your desire to water down the limoncello next time. For my taste, limoncello can be overpoweringly sweet.
ReplyDeleteSam
If it is too sweet it is not good quality: it should be just right! :-)
DeleteÈ un'idea strepitosa, poi ha un colore meraviglioso, brava!!
ReplyDeleteCiao, franci
Grazie Franci, ciao!
ReplyDelete