Sabayon – or zabaglione in Italian – is mainly known as a dessert but there are many ways to serve it. With this recipe, you’ll turn it into a delicious dip that makes it difficult to stop eating.
3 - 4 Servings
10 min.
Limoncello Sabayon Dip
Ingredients
80 g
eierdooiers
25 g
suiker
75 ml
Limoncello vinegar
rasp van een kwart sinaasappelschil
200 g Cantuccini alla Mandorle
Cantuccini alla Mandorle
Preparation
- Transfer the egg yolks into a saucepan.
- Add the sugar and Limoncello Vinegar.
- Whisk the mixture at low heat with a whisk until you get a foamy sabayon.
- Finally, sprinkle the sabayon with the orange zest and serve with the Cantuccini on the side.
