Chef Massimo Capra makes a French twist on this classic Italian dessert!
Champagne Zabaglione with berries & lemon pound cake
Cooking time: 10 minutes
- 4 egg yolks
- 4 tbsp. of sugar
- 4 oz. of champagne or Prosecco
- 2 slices of lemon pound cake, cubed
- Berries for garnish
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.
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