• 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.