- 6 large egg yolks
- 3 tablespoons sugar
- 1⁄3 cup Limoncello
- 1 tablespoon crème fraîche or sour cream
- 3 pints favorite berries, such as blueberries, raspberries, blackberries or strawberries, hulled and thinly sliced
- Fresh mint sprigs to garnish
- In the top of a medium-size double boiler, combine the egg yolks, sugar and Limoncello and whisk until well blended.
- Place the double boiler over medium heat and whisk the mixture vigorously until it becomes foamy and begins to thicken. Remove the mixture from the heat and let cool for 10 minutes. Add the cream and whisk until incorporated. The consistency should be thick and custard-like and should be able to coat a spoon.
- Place the berries into individual small serving bowls (wine goblets look pretty).
- To serve, pour the zabaglione over the berries evenly, garnish with mint, and serve immediately.
You can serve the zabaglione chilled and prepare it up to 6 hours ahead. Cover and refrigerate, and make sure to whisk it right before serving.
If you enjoy this dessert, consider swapping out the Marsala for other liqueurs like Grand Marnier, Amaretto or Frangelico. I like to garnish the dessert with a flavor from the nut liqueurs, if possible, so toss on a few toasted almonds or hazelnuts, if you like. I usually serve a plate of almond or butter cookies to accompany.
Makes about 1 ¼ cups; serves 6 people as a topping.