Cherry gratinata with limoncello zabaglione
Chef Rocky Maselli describes this brightly flavored dessert as "the ultimate expression of summer fruit." Use whatever is in season, such as cherries, apricots or blueberries.
Executive Chef Rocky MaselliA16 Rockridge
To print this recipe, choose a print size:
1 lb. pitted cherries
3 egg yolks
1/4 cup fine sugar
2 tbsp. limoncello
Grated zest of 1/2 lemon
Powdered sugar, optional
Spread out cherries in 4 individual flameproof dishes. Preheat broiler. Beat egg yolks with sugar and limoncello in a heatproof bowl. Set bowl over a pan of simmering water and cook, whisking constantly, 8 to 10 minutes or until zabaglione is thickened. Remove from heat, stir in lemon zest and pour over cherries. Heat under broiler until golden brown. Serve warm, garnished with powdered sugar, if you like.