Zabaglione (pronounced zah-bahl-YOH-nay) is a simple yet seductive Italian dessert that is a cross between a custard and a pudding. This recipe is made with limoncello and fresh blueberries for a sweet summertime indulgence. Feel free to use other summer berries in place of blueberries. This recipe calls for raw egg yolks.
Makes 4 servings
1 1/4 cup fresh blueberries
4 large egg yolks
1/4 cup sugar
1/4 cup creamy limoncello
A few sprigs of fresh mint
Divide the blueberries evenly among 4 small dessert cups or pretty glasses, such as martini glasses. Set aside.
In a metal or glass bowl, whisk egg yolks, sugar and limoncello until combined. Place the bowl over a saucepan filled with 1-2 inches of simmering water, making sure the bottom of the bowl doesn't touch the water. Continue to whisk until doubled in volume and thick, about 10 minutes. Or you can use a hand mixer (which I actually prefer) and beat it until doubled in volume and thick, about 5 minutes. Spoon over berries. Garnish with fresh mint and serve.
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