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Passion fruit zabaglione
dessert recipes | serves 6
1. Mix the passion-fruit pulp with 2 tablespoon of sugar and spoon into 6 glasses. Place the remaining sugar, yolks and vanilla seeds in a large heatproof bowl.
2. Bring a pan of water to a simmer, and set the bowl over it. Very carefully beat with a balloon whisk or an electric hand whisk until light and fluffy. Stir in the limoncello and carefully beat for a further 10 minutes until you have a shiny, thick custard-like consistency and the mixture leaves a defined trail. Spoon over the passion fruit pulp and serve immediately while still warm or allow to cool.
Recipe Laura Parr
Photo Sam Stowell
from Issue 28
ingredients• 4 passion fruit, halved and pulp removed
• 150g sugar
• 6 egg yolks
• 1 vanilla pod, split lengthways, seeds scraped
• 3 tbsp limoncello