Bill Granger's Lemon Zabaglione with Summer Berries
Recipe inspired by Rick's trips to Italian restaurants in Melbourne.
Equipment
- 1 large metal bowl
- 1 Whisk or Electric beater
- 1 Pot to use as a double boiler. Large enough to support metal bowl.
Ingredients
Lemon zabaglione
- 3 egg yolks freeze egg whites for later or for Pavlova
- 100 g demerara sugar
- 1 lemon zest and juice
- 150 g crème fraîche or heavy cream
To serve:
- 600 g mixed berries strawberries, raspberries, blueberries, red currants or blackberries
- 40 g amaretto biscotti crushed or
granola recipe here
Instructions
- Place the egg yolks, sugar, lemon zest and juice in a stainless steel bowl over a pan of simmering water.
- Use electric beaters to beat for about 5 minutes, until pale, thick and creamy.
- Transfer to another bowl to cool, stirring occasionally to release the heat, then stir in the crème fraîche. Place in fridge for an hour to firm up.
- Serve the lemon zabaglione and berries, sprinkled with the crushed amaretto biscotti or
granola recipe here .
Notes
Serves 6
Recipe can be found in Bill Granger's cookbook Australian Food (p.238).
Use our favourite granola recipe as an amaretto biscotti substitute.