When in doubt, add Limoncello! 🍋✨
Carlo and I are taking a classic Italian Zabaione (Zabaglione) to the next level! Born in the 1500s for hungry soldiers and perfected for royalty, this velvety custard is pure magic.
We swapped the traditional Marsala wine for a generous splash of zesty Limoncello di Positano—and well, things got a little messy, but as they say: a volte il metodo antico è il migliore! 😉
📌 The Simple Recipe:
🥚 5 Egg yolks
🍚 5 tbsp Sugar
🍋 75g Limoncello
🫐 Fresh berries & hazelnuts for the final touch
Whisk gently over a gentle water bath for ~8 minutes until thick, luscious ribbons form.
Save this for your next Italian dessert craving, and let us know in the comments: Marsala or Limoncello? 👇🇮🇹
Ciao ragazzi! 👨🏻🍳🐾
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