Limoncello Zabaglione & Fresh Raspberries

1. 1

   Divide raspberries among 6 dessert glasses.

2. 2

   Place yolks,egg & sugar in the top of a double boiler, whisk for about 3 minute.

3. 3

   Bring water (in the bottom of a double boiler) to a simmer.

4. 4

   Place the top double boiler (with yolk mixture) on top of double boiler, wisk together for about 10 minute or until mixture coats a spoon.

5. 5

   Add limoncello and cream, whisk another 10 minute or until it begins to thicken.

6. 6

   Remove from heat and cool.

7. 7

   Spoon zabaglione over berries, chill and serve with biscotti or cookies if desired.

* Per serving · 4 servings · Values may vary.

No additional tips available.