Mix sugar, yolks and lime zest with a whisk or possibly the whisks of a hand mixer in a thin-walled baking bowl until the mixture is pale.
Pour in Marsala, stir in hot water bath (just below boiling point) for about TEN MIN until mixture is creamy and stir marks appear. Remove the bowl, continue to stir briefly, pour the zabaglione into glasses and serve on the spot.
Serve with: Sicilian almond cookies.
Related Recipes:
Nut Mocha RollA great cake recipe for any occasion: Finely grate the onions and mix with the ground nuts. Separate the eggs...
Lime Polenta with Strawberry CompoteFor the lime polenta with strawberry compote, first make the polenta. Wash the lime well, dry it and grate the...
Lime Mango SlicesA cake recipe for all foodies: For the filling, soak gelatin in cold water. Thinly grate the zest from 1 lime...
Lime DipFor the lime dip, grate the zest from the lime and squeeze the fruit. Put the crème fraîche in a bowl, add...
Lime Roulade1. ) For the sponge, beat the yolks with 25 g sugar and salt until creamy. Whip the egg whites until very...
Salmon Fillet with Lime SauceFor the salmon fillet with lime sauce, clean, wash and chop the carrot and leek. Bring 1/4 l water, wine and a...
Raspberry Lime CheesecakeA simple but delicious cake recipe: 1. Boil 400 g raspberries with the juice of one lemon, 2 tbsp water as...
Lime Tart – Mc* For a baking tray of 30 cm ø 1. preheat the oven to 200 °C. Cover baking tray with parchment paper. Place...
Chocolate Souffle in Glass on Whisky Sauce1. butter whisky glasses (approx. 150 ml). Bring the whipped cream to the boil, remove from the heat, chop the...
Lychee or Lychee Info + a Few Recipe Suggestions.Litchi compote: The already browned, i.e. fully ripe fruits are freed from their sproed skin. You can now pour...