Lemon Zabaglione with Fruit

Recipe courtesy of Lina
4 large egg yolks
1 whole egg
½ cup sugar
1 cup Lina’s Crema di Limoncello
2 Tablespoons fresh lemon juice
Strawberries, blackberries or other favorite berries
Strawberries, blackberries or other favorite berries, divided into 6 cups.

Use double boiler OR substitute by placing glass or heat resistant bowl over a pot of water, making sure that the bowl fits securely and bottom of bowl does not touch water.

Put egg yolks, egg and sugar into the bowl and whisk well for several minutes until well combined and pale yellow

Bring water to a boil, carefully place bowl over simmering water and continue to whisk constantly for approximately 10 minutes or until it coats the back of a spoon. Add Lina’s Crema di Limoncello and 2 Tablespoons lemon juice and continue cooking (whisking constantly) for additional 10-12 minutes or until it resembles a thin to medium thin pudding. Mixture should come to at least 145-160 degrees before removing from heat.

Remove from heat, pour several tablespoons of lukewarm zabaglione over individual cups of desired mixture of fruit.

NOTE: If you prefer a thinner zabaglione, after removing from heat, add additional Lina’s one tablespoon at a time and whisk until desired consistency before spooning over fruit.