Lemon Zabaglione Recipes

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LIMONCELLO ZABAGLIONE & FRESH RASPBERRIES

Zabaglione is a delicious light Italian desert typically made with Marsla wine. This recipe uses Limoncello which is a lemon flavored liquor produced in the southern part of Italy. True Limoncello is made from the Sorrento lemons that grow overlooking the Mediterranean. Use the very best Limoncello you can afford, Pallini or Caravella brands are suggested. This recipe comes from epicurious.com. I am posting for ZWT 7 Italy. You can make your own double boiler by using a heatproof bowl suspended over simming water; making sure the bottom of the bowl does not touch the boiling water directly.

Provided by BakinBaby

Categories     Dessert

Time 30m

Yield 6 serving(s)

Number Of Ingredients 6



Limoncello Zabaglione & Fresh Raspberries image

Steps:

  • Divide raspberries among 6 dessert glasses.
  • Place yolks,egg & sugar in the top of a double boiler, whisk for about 3 minute.
  • Bring water (in the bottom of a double boiler) to a simmer.
  • Place the top double boiler (with yolk mixture) on top of double boiler, wisk together for about 10 minute or until mixture coats a spoon.
  • Add limoncello and cream, whisk another 10 minute or until it begins to thicken.
  • Remove from heat and cool.
  • Spoon zabaglione over berries, chill and serve with biscotti or cookies if desired.

Nutrition Facts : Calories 160.2, Fat 8.3, SaturatedFat 3.9, Cholesterol 198.3, Sodium 22.6, Carbohydrate 18.4, Fiber 0.5, Sugar 17.1, Protein 3.6

24 -36 raspberries
5 large egg yolks
1 large egg
1/2 cup sugar
1 cup limoncello
1/4 cup whipping cream

COLD ZABAGLIONE

Provided by Nigella Lawson : Food Network

Categories     dessert

Time 30m

Yield 2 servings

Number Of Ingredients 5



Cold Zabaglione image

Steps:

  • Fit a bowl over a saucepan of barely simmering water, and put the egg yolks and sugar into the bowl.
  • Using an electric whisk, start whisking the yolks and sugar over the simmering water. The mixture should become pale and thick like super-aerated double cream, and by the end it should have at least tripled in volume and be exuberantly frothy. This could take up to 15 minutes.
  • Continue whisking as you slowly pour in the Prosecco; you should then have a soft, billowing mass. Remove the bowl from its pan of simmering water, and place on a cold surface or stand it in a pan of cold water, and whisk until cool. Then whisk the whipping cream and fold into the egg mixture. Pour into 2 glasses, garnish with chocolate shavings, if using, and serve.

2 egg yolks
2 tablespoons sugar
3 tablespoons Prosecco
1/3 cup whipping cream
Semisweet chocolate shavings, for garnish, optional

POUND CAKE WITH LIMONCELLO ZABAGLIONE

Provided by Giada De Laurentiis

Categories     dessert

Time 1h45m

Yield 4 servings

Number Of Ingredients 10



Pound Cake with Limoncello Zabaglione image

Steps:

  • For the berries: Mix together the berries, lemon juice, limoncello and sugar in a medium bowl. Crush the berries gently, using the back of a fork. Set aside for at least 30 minutes to let the juices develop and the flavors mingle.
  • For the limoncello zabaglione: Fill a medium saucepan with 2 inches of water and bring to a simmer over medium heat. In a heat-proof medium bowl that fits comfortably over the saucepan without touching the water, combine the egg yolks, limoncello, sugar, lemon zest and lemon juice. Using an electric mixer, beat on low speed until smooth and incorporated. Place the bowl over the simmering water and continue beating until a thick ribbon remains in the mixture when the beaters are lifted out, about 10 minutes. Remove the bowl from the saucepan and continue to beat for another 2 minutes to prevent the egg from cooking. Cool to room temperature.
  • To serve, place a 3/4-inch-thick slice of pound cake on a plate. Top with a spoonful of the berries and a dollop of the zabaglione.

2 cups mixed berries
1 tablespoon lemon juice (1/2 lemon)
2 teaspoons limoncello
2 teaspoons sugar
4 egg yolks
3 tablespoons limoncello
3 tablespoons sugar
1/2 teaspoon lemon zest (1/2 lemon)
1/2 teaspoon lemon juice (1/4 lemon)
Half 10 3/4-ounce pound cake

LEMON ZABAGLIONE

Provided by Mary Karlin

Categories     Wine     Citrus     Fruit     Dessert     Vegetarian     Lemon     Kidney Friendly     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes about 6 cups

Number Of Ingredients 6



Lemon Zabaglione image

Steps:

  • Combine all the ingredients in a stainless steel bowl and set aside.
  • Choose a saucepan large enough to set the bowl over and fill it with 2 inches of water. Bring to a simmer.
  • Whisk the egg mixture in the bowl. Place the bowl over the simmering water and whisk vigorously until it is about triple in volume and thick and frothy. Lift the bowl off the steam a few times, while whisking, to insure that the mixture does not get too hot and scramble the eggs. The total cooking time will be about 8 minutes. Remove the bowl from the heat and whisk to cool slightly. Serve now, or cover with plastic wrap pressed directly onto the surface and use within 2 hours. It may need to be whisked again just before serving.

2 large eggs
4 large egg yolks
1/2 cup sugar
Grated zest of 2 lemons
Juice of 1 lemon
1/3 cup Muscat or other dessert wine

ASPARAGUS WITH PROSCIUTTO AND LEMON SABAYON

An airy, savory lemon sabayon and slices of silken prosciutto liberate spring asparagus from its typical accompaniment of hollandaise sauce.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Number Of Ingredients 8



Asparagus with Prosciutto and Lemon Sabayon image

Steps:

  • Prepare an ice-water bath. Cook the asparagus in a large pot of boiling salted water until bright green and just tender, 3 to 4 minutes. Transfer asparagus to ice-water bath. When cool, transfer to paper towels to drain. (Asparagus can be refrigerated for up to 4 hours.)
  • Whisk cream until soft peaks form.
  • Place yolks, lemon juice, and a pinch of salt in a medium heatproof bowl set over a pan of simmering water or a double boiler. Whisk constantly, occasionally removing the bowl from the pan to prevent the mixture from getting too hot and curdling, until the mixture has thickened, about 4 minutes. (The whisk should leave a trail when pulled through the mixture.) Remove the bowl from the heat, and gently fold in the whipped cream until completely incorporated.
  • Arrange asparagus on serving plates, and drape prosciutto over the bottom portion of the spears. Spoon lemon sabayon over the tops of the spears. Garnish with lemon zest, and season with pepper. Serve immediately.

1 bunch asparagus (about 1 pound), trimmed
Coarse salt
1/4 cup heavy cream
4 large egg yolks
3 tablespoons fresh lemon juice
1/4 pound thinly sliced prosciutto di Parma
Finely grated lemon zest, for garnish
Freshly ground pepper, to taste

CHEF JOHN'S ZABAGLIONE

In this classic Italian dessert, sweet, juicy fruit is enveloped in a rich but impossibly light custard.

Provided by Chef John

Categories     World Cuisine Recipes     European     Italian

Time 1h20m

Yield 2

Number Of Ingredients 5



Chef John's Zabaglione image

Steps:

  • Gently stir the strawberries and sugar together in a bowl. Cover and let sit at room temperature until juices release, about 1 hour.
  • Divide fruit between 2 small, clear serving bowls or stemmed cocktail glasses.
  • Place egg yolks, sugar, and marsala into metal mixing bowl. Set over burner on low heat. Hold rim of bowl with a potholder. Whisk until mixture forms loose peaks, 7 or 8 minutes. Mixture should feel warm to the touch.
  • Spoon custard over the strawberries. Serve while custard is still warm.

Nutrition Facts : Calories 213.2 calories, Carbohydrate 26.8 g, Cholesterol 307.3 mg, Fat 6.7 g, Fiber 0.8 g, Protein 4.3 g, SaturatedFat 2.4 g, Sodium 15.1 mg, Sugar 23.2 g

½ cup strawberries - hulled, halved and sliced
1 teaspoon white sugar
3 large egg yolks
3 tablespoons white sugar
¼ cup dry Marsala wine

LEMON TIRAMISU FROM LIDIA BASTIANICH

A light and refreshing version of this elegant dessert. We make limoncello with the excess lemons that we are blessed with every year- and this is one of the best uses!

Provided by That Napa Chicken R

Categories     Dessert

Time 50m

Yield 12 serving(s)

Number Of Ingredients 7



Lemon Tiramisu from Lidia Bastianich image

Steps:

  • Pour just enough water in a double-boiler pan so the water level is right below the bottom of the mixing bowl when it is sitting in the pan. Separate the eggs, putting yolks into the large bowl of the double boiler and the whites into another stainless-steel bowl for whipping by hand or with an electric mixer.
  • Remove the zest of two or more of the lemons, using a fine grater, to get 2 tablespoons of zest. Squeeze out and strain the juice of these and the other lemons to get 3/4 cup of fresh lemon juice.
  • To make the base for the tiramisù, heat the water in the double boiler to a steady simmer. Off the heat, beat the egg yolks with 1/4 cup of the sugar and 1/2 cup of the limoncello until well blended. Set the bowl over the simmering water, and whisk constantly, frequently scraping the whisk around the sides and bottom of the bowl, as the egg mixture expands and heats into a frothy sponge, 5 minutes or longer. When the sponge has thickened enough to form a ribbon when it drops on the surface, take the bowl off the double-boiler pan and let it cool.
  • Meanwhile, pour the remaining cup of limoncello, all of the lemon juice, 1 cup water, and 1/2 cup of the sugar in a saucepan. Bring to a boil, stirring to dissolve the sugar, and cook for 5 minutes, evaporating the alcohol. Let the syrup cool completely.
  • In another large bowl, stir the mascarpone with a wooden spoon to soften it, then drop in the grated lemon zest and beat until light and creamy. Whip the egg whites with the remaining 1/4 cup sugar, by hand or by machine, until it holds moderately firm peaks.
  • When the cooked limoncello sponge (or zabaglione) is cooled, scrape about a third of it over the mascarpone, and fold it in with a large rubber spatula. Fold in the rest of the zabaglione in two or three additions. Now fold in the whipped egg whites in several additions, until the limoncello-mascarpone cream is light and evenly blended.
  • Pour some of the cooled syrup, no deeper than 1/4 inch, into the shallow-rimmed pan to moisten the ladyfingers (savoiardi). One at a time, roll a ladyfinger in the syrup and place it in the casserole or baking dish. Wet each cookie briefly-if it soaks up too much syrup, it will fall apart. Arrange the moistened ladyfingers in neat, tight rows, filling the bottom of the pan completely. You should be able to fit about twenty ladyfingers in a single layer.
  • Scoop half of the limoncello-mascarpone cream onto the ladyfingers, and smooth it to fill the pan and cover them. Dip and arrange a second layer of ladyfingers in the pan, and cover it completely with the remainder of the cream.
  • Smooth the cream with the spatula, and seal the tiramisù airtight in plastic wrap. Before serving, refrigerate for 6 hours (or up to 2 days), or put it in the freezer for 2 hours. To serve, cut portions of tiramisù in any size you like, and life each out of the pan and onto dessert plates.

Nutrition Facts : Calories 238, Fat 5.5, SaturatedFat 1.9, Cholesterol 222, Sodium 84.8, Carbohydrate 43.5, Fiber 2.5, Sugar 26.1, Protein 7

5 large eggs, at room temperature
5 -6 lemons
1 cup sugar
1 1/2 cups limoncello
1 cup water
2 cups mascarpone cheese, at room temperature
40 ladyfingers

GRILLED FRUIT WITH LEMON ZABAGLIONE

This is a very simple dessert that anyone can muster. Bananas, pineapples, and stone fruit that is firm and not too ripe are best in this recipe. Grilled fruit also make a great salad (toss in some beautiful cherries or grapes). It's also wonderful at breakfast served with yogurt and granola. And it makes a fabulous chutney when combined with raisins, juice, and Indian spices. So, when you grill fruit, grill some extra to make these other dishes.

Provided by Mary Karlin

Yield Serves 6

Number Of Ingredients 8



Grilled Fruit with Lemon Zabaglione image

Steps:

  • Prepare a medium-hot fire (425° to 450°F) in a wood-fired grill.
  • Stir the sugar into the orange juice until dissolved. Brush the cut fruit with the sugar mixture.
  • Grill the fruit, cut side down, for about 5 minutes, or until the fruit is slightly soft and well marked. Move to indirect heat and continue to cook to the desired softness. Remove from the heat and set aside to cool.
  • Slice the fruit and keep each kind in a separate bowl. Let stand at room temperature for 30 minutes to allow flavors to mix.
  • Portion an assortment of the fruits into 6 bowls. Top with the zabaglione and garnish with mint leaves.

1/3 cup packed brown sugar or maple syrup
Juice of 2 oranges
2 nectarines or peaches, halved and pitted
3 plums, halved and pitted
2 bananas, halved lengthwise
1 pineapple, peeled, cored, and cut into chunks
Lemon Zabaglione
Fresh mint leaves, for garnish

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