Bill Granger’s Simple Lemon Zabaglione

Bill Granger’s Lemon Zabaglione: The Perfect Pavlova Partner

We made Bill Granger’s Lemon Zabaglione as a condiment for our New Year’s Pavlova, it was next-level delicious. If we could bottle up this flavour and drizzle it over everything, we would. But for now, we’ll just settle for making it again (and again).

This zabaglione is bright, luscious, and silky smooth, with a balance of tangy lemon, rich egg yolks, and velvety crème fraîche. It’s simple, classic, and the kind of dessert sauce that elevates everything it touches.

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Why This Recipe Works

✔ Fluffy, Creamy, and Dreamy – Zabaglione is traditionally made by whipping egg yolks, sugar, and wine (or citrus juice) over gentle heat. Bill Granger’s version swaps the wine for fresh lemon juice and zest, which adds a perfect citrusy punch.

✔ No-Fuss Ingredients – If you’ve got eggs, sugar, lemon, and crème fraîche, you’re already halfway there. No fancy equipment, no obscure ingredients—just pure, silky goodness.

✔ Versatile AF – We originally made this as a topping for pavlova, but it also works beautifully with:

• Summer berries (as suggested in the recipe)
• Drizzled over waffles, pancakes, or French toast
• Layered in parfaits, pavlovas or tiramisu-inspired desserts
• Topping for our favourite granola recipe

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What We Loved About This Zabaglione

1. The Lemon Flavor Pops: Unlike traditional zabaglione, which leans on Marsala wine, this one is bright, citrusy, and refreshing. Like, we caught ourselves slurping it without anything a couple of times. The lemon cuts through the richness of the egg yolks and crème fraîche, making it zingy but not overpowering.
2. It’s Ridiculously Easy: No stovetop disasters here—just whisk, heat, and chill. The hardest part is waiting for it to firm up in the fridge.
3. Pairs Like a Dream with Pavlova: The sweetness of the meringue + the tangy zabaglione + fresh berries = an absolute flavor explosion.

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How to Serve It

🍓 With fresh berries & crushed biscotti – The combination of soft, creamy zabaglione and crunchy, nutty amaretto biscotti (or granola!) is a textural masterpiece.

🍰 As a sauce for cakes & pastries – Drizzle it over pound cake, almond cake, or even a simple shortbread cookie for an elevated dessert moment.

🥞 On breakfast favorites – Swirl it onto French toast, crepes, pancakes, or waffles for a citrusy twist.

🍮 In a dessert parfait – Layer it with berries, granola, or even crushed meringue for a quick and elegant treat.

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Final Thoughts: Would We Make This Again?

Absolutely, 100%, YES.

✰✰✰✰✰ star TRY TRY TRY TRY TRY

This zabaglione is bright, airy, and packed with lemony goodness—the perfect balance of rich and refreshing. Whether you’re using it to level up a pavlova, a stack of pancakes, or a simple bowl of berries, it adds that effortless but elegant touch. Oh and try not to lose a fingernail or two (like us) when making it. Not blood sacrifices necessary.

Have you ever made zabaglione before? What’s your favorite way to use it? Let us know in the comments!