Limoncello zabaglione

1.Make a double boiler by placing a bowl – preferably metal – over a pan of simmering water. The bowl should not touch the water.

2.Place the yolks, ½ an egg and the sugar in the bowl and whisk for 5 minutes or until pale and thickened enough to coat the back of a spoon.

3.Whisk in the limoncello and continue whisking for 5-8 minutes or until mixture thickens to a ‘pouring custard’ consistency. Whisk in the cream and remove from heat.

4.Serve warm or chilled in small glasses with berries, biscotti or an amaretti biscuit or two.