Frozen lime zabaglione

January 6, 2009 (Last Updated: January 11, 2019)
Frozen lime zabaglione recipe

Frozen lime zabaglione

Serves: 6
Cooking Time: 30 mins + extra for freezing


  • 4 large egg yolks
  • 100g sugar
  • 250ml (1 cup) milk
  • 250ml (1 cup) fresh cream
  • 120ml Marsala wine
  • 10ml (2 tsp) vanilla extract
  • zest of 2 limes
  • seasonal fruit, to garnish



Whisk the egg yolks and sugar until thick, about 2 minutes.


Heat the milk and cream in a saucepan over a medium heat until the mixture bubbles at the edges. Gradually whisk the hot milk mixture into the yolk mixture, then pour it back into the saucepan.


Stir it over a medium heat until it coats the back of a wooden spoon, about 6 minutes. Immediately pour the custard through a sieve, then stir in the Marsala, vanilla extract and lime zest. Pour the mixture into a 20cm loose-bottomed cake tin and cover. Refrigerate for about 3 hours.


Take the container out of the freezer and stir to break down the crystals. Return to the freezer. Stir again after 1 hour and return it to the freezer.


To serve, slice and top with seasonal fruit.



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