Lemon Zabaglione

Ingredients List:

Measurement  item
4 large egg yolks
1/4 cup granulated sugar
pinch salt
1/4 cup limoncello liqueur
1 tbsp fresh lemon juice
fresh berries (optional)


1 Bring 2 or 3 inches of water to a boil in a medium sized pot.
2 Meanwhile, place the egg yolks in a medium sized stainless steel mixing bowl along with the sugar and a pinch of salt. Whisk vigorously for 2 to 3 minutes until the mixture is thick and pale yellow in colour. Then vigorously whisk in the lemon liqueur and the lemon juice until thoroughly combined.
3 Reduce the heat to bring the boiling water down to a simmer and place the bowl on top of this pot. Make sure that the bowl does not touch the water (we want the steam to gently and slowly cook this mixture). Whisk constantly over this simmering water until the mixture reaches a temperature of 145°F to 150°F and it turns very thick and frothy.
4 Remove from the heat and spoon into small dessert dishes and serve warm or cool slightly to room temperature and serve with the optional fresh berries.