Champagne Zabaglione with berries & lemon pound cake

Chef Massimo Capra makes a French twist on this classic Italian dessert!


Chef Massimo Capra makes a French twist on this classic Italian dessert!

Champagne Zabaglione with berries & lemon pound cake

Cooking time: 10 minutes
Serves: 4

Ingredients:

  • 4 egg yolks
  • 4 tbsp. of sugar
  • 4 oz. of champagne or Prosecco
  • 2 slices of lemon pound cake, cubed
  • Berries for garnish

Method:

In a steel bowl, beat the yolks with the sugar until slightly whitened.

Add the champagne or Prosecco and mix well.

On a double boiler or Bain-Marie, whip until stiff. This process should take only 2 to 3 minutes. The water in the boiler should be almost at the boiling point.

Serve with sprinkled cocoa powder, lemon pound cake and berries.

Courtesy Massimo Capra
www.massimocapra.com
@chefcapra

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