Limoncello Zabaglione and Amaretti


Zabaglione

Οι συνταγές και στα ελληνικά στο τέλος της ανάρτησης!
Roman Empire was a major power for 700 years dominating most of Europe and several areas around the Mediterranean Sea.
Visiting Rome’s magnificent monuments, gives to the guest the chance to admire and be impressed by the power, impressiveness and integrity of them. All these magnificent structures wouldn’t be possible if it wasn’t for concrete.
Concrete was a mixture of volcano ash, lime and water that helped Romans to build all these huge constructions. One of the main advantages of concrete is that when it dries, it becomes strong like a rock. In this way, the buildings and the statues could stay undamaged for centuries. Some of these constructions such as: the Colosseum and the Pantheon prove that Romans were master builders. Although many centuries have passed and these monuments lived to see wars, millions of tourists and natural disasters such as earthquakes, they are still standing there proud and strong.

Zabaglione
Not only is the concrete a very good substance to create undamaged buildings or statues, but also it is friendly to the environment and its production is sustainable. All these buildings we admire today with the beautiful facades with arches, we should remember that below them there is a solid mass of concrete that provides a steady balance. Being flexible, needing no trained labor and being faster to build than the rocks that the Greeks had, led Romans make concrete a staple in their constructions.
This mixture the Romans came up with was a very important innovation in the civil engineering and was the foundation of our modern building construction. It was them who gave a whole new meaning to building solid, long lasting structures and their techniques were followed by the generations ahead and led to contemporary mastering of construction.

Amaretti
I haven’t been to Rome and one of my plans is to visit La Città Eterna in the following years. In the meantime, I am trying to recreate some of their delicious sweets that are known worldwide. Zabaglione cream is quite a task and I have been really intimidated before I decided to give it a try. There are some pastry recipes that I consider them to be milestones in conquering the mastering of pastry art; one of them is zabaglione cream. It is not really hard but you must have all the right conditions and be able to react quickly and your moves must be fast.

Amaretti
I first made the amaretti and so I had two egg yolks available, so I thought that it was a sign that I should try and make it. I don’t know if it was beginner’s luck or indeed I did everything correct, but the thing is that the cream came just fine. It is a bit demanding, in the sense that you have to whisk constantly until the liquid starts to thicken and then whisk again to help the cream cool down, but I am very happy I conquered yet again another milestone. If you do have time and egg yolks give it a try, perhaps you will be surprised with yourselves just like I did. Also, the combo of this zabaglione with the chocolate mousse is unbelievable.

Random Picker

And now the winner to the book giveaway. I put all comments to random picker and it gave me comment number 10 as the winner who is Dorothy at Shockingly Delicious. Congratulations Dorothy please email me your address so I can mail you the book!

Zabaglione

 

5.0 from 11 reviews
Amaretti
 
Author/ Συγγραφέας:
Recipe type/ Τύπος Πιάτου: Dessert
Cuisine/ Κουζίνα: Italian
Serves: 40 pcs
Ingredients/ Συστατικά
  • 285 gr. almond flour
  • 130 gr. sugar
  • 43 gr. caster sugar
  • Pinch of salt
  • 2 large egg whites
  • ½ tsp almond extract
  • 1 cup caster sugar for coating them
Instructions/ Εκτέλεση
  1. In your stand mixer put the paddle and add the almond flour, sugars, and salt.
  2. Add the egg whites and the almond extract, and mix until a dough is gathered around the paddle.
  3. Form the dough into a ball, wrap it in cling film, and put it in the fridge for at least 1 hour.
  4. I left it overnight.
  5. Preheat oven to 160°C / 325°F.
  6. Take a baking tray and cover it with parchment paper.
  7. Take a piece of dough about 3 cm / 1 in. and form it to a ball.
  8. Repeat with the rest of the dough.
  9. Put the caster sugar into a shallow bowl.
  10. Drop the dough balls into the sugar as you go and cover them with it.
  11. Place them on the pan, leaving a space among them.
  12. Gently press down on each ball to flatten just slightly.
  13. Bake them for 15 to 20 minutes.
  14. Remove them from the oven, and let them cool completely.
Notes/ Σημειώσεις
First we make the amaretti and the chocolate mousse and finally the zabaglione cream.
Recipe for the amaretti from King Arthur's Flour.

 
5.0 from 11 reviews
Limoncello Zabaglione and Chocolate Mousse
 
Author/ Συγγραφέας:
Recipe type/ Τύπος Πιάτου: Dessert
Cuisine/ Κουζίνα: Italian
Ingredients/ Συστατικά
For the Chocolate Mousse
  • 100 gr. / 4 oz. dark chocolate 60% cocoa
  • 60 gr. / 2 oz. milk
  • 100 ml 3.5 fl oz. heavy cream 35% fat
  • 1 tsp caster sugar
For the Limoncello Zabaglione
  • 2 egg yolks
  • 34 gr. caster sugar
  • 2 tbsp limoncello
Instructions/ Εκτέλεση
For the Chocolate Mousse
  1. Boil the milk.
  2. In a glass bowl place the chocolate cut in small pieces and pour the hot milk.
  3. Incorporate and put aside.
  4. In your mixer bowl pour the heavy cream and confectioner's sugar and whisk with the wire whip until it becomes thick as a Greek yogurt.
  5. Slowly, slowly add it to the chocolate batter and incorporate.
  6. If you will use it immediately put it in the freezer for half an hour to 1 hour.
  7. If you are going to use it the next day put it in the fridge.
For the Limoncello Zabaglione
  1. Put a pot with two fingers of water on medium low heat.
  2. In a glass bowl put the egg yolks and the sugar and mix to incorporate.
  3. Pour the limoncello and whisk again.
  4. Place the bowl on top of the pot as a bain Marie making sure that the bottom of the bowl doesn’t come to contact with the simmering water.
  5. Start to whisk vigorously until the batter starts to thicken to a custard-like consistency.
  6. Remove from the stove and continue to whisk until it cools down.
  7. The whole whisking procedure took me about 10 to 15 minutes.
  8. Approximately at the middle I lowered the heat to low so that the cream would not curdle.
  9. It may have taken me more time but with low temperature you ensure that the cream won’t be destroyed.
  10. The cream is ready when you lift the whisker and it runs like a thin ribbon.
  11. While the cream cools down, it thickens even more and becomes like custard.
  12. Remove and set aside.

 
5.0 from 11 reviews
Μπισκότα Αμαρέττι
 
Author/ Συγγραφέας:
Recipe type/ Τύπος Πιάτου: Γλυκό
Cuisine/ Κουζίνα: Ιταλική
Serves: 40
Ingredients/ Συστατικά
  • 285 γρ. αλεύρι από αμύγδαλο
  • 130 γρ. ζάχαρη
  • 43 γρ. άχνη ζάχαρη
  • 1 πρέζα αλάτι
  • 2 μεγάλα ασπράδια αυγών
  • ½ κ.γ. εκχύλισμα αμυγδάλου
  • 1 φλ. ζάχαρη άχνη
Instructions/ Εκτέλεση
  1. Στο μίξερ βάλτε το κάππα και προσθέστε το αλεύρι του αμυγδάλου, τις ζάχαρες, και το αλάτι.
  2. Προσθέστε τα ασπράδια και το εκχύλισμα αμυγδάλου, και ανακατέψτε μέχρι να γίνει μια ζύμη που θα συγκεντρώνεται γύρω από το κάππα.
  3. Κάντε την ζύμη μια μπάλα, τυλίξτε τη σε διάφανη μεμβράνη και βάλτε τη στο ψυγείο για τουλάχιστον 1 ώρα.
  4. Εγώ την άφησα όλο το βράδυ.
  5. Προθερμαίνετε το φούρνο στους 160° C.
  6. Πάρτε ένα ταψί και στρώστε το με αντικολλητικό χαρτί.
  7. Πάρτε ένα κομμάτι της ζύμης περίπου 3 cm και κάντε το μπάλα.
  8. Επαναλάβετε με την υπόλοιπη ζύμη.
  9. Βάλτε τη ζάχαρη άχνη σε ένα ρηχό μπολ.
  10. Ρίξτε τις μπάλες ζύμης στη ζάχαρη να καλυφθούν.
  11. Βάλτε τις στο ταψί, αφήνοντας ένα κενό ανάμεσά τους.
  12. Απαλά πιέστε προς τα κάτω κάθε μπάλα για να ισιώσει λίγο.
  13. Ψήστε για 15 με 20 λεπτά.
  14. Βγάλτε από το φούρνο, και αφήστε να κρυώσουν εντελώς.

 
5.0 from 11 reviews
Λιμοντσέλο Ζαμπαγιόνε και Μους Σοκολάτας
 
Author/ Συγγραφέας:
Recipe type/ Τύπος Πιάτου: Γλυκό
Cuisine/ Κουζίνα: Ιταλική
Ingredients/ Συστατικά
Για τη Μους Σοκολάτας
  • 100 γρ. σοκολάτα 60% κακάο
  • 60 γρ. γάλα
  • 100 ml κρέμα γάλακτος 35% λιπαρά
  • 1 κ.γ. ζάχαρη άχνη
Για το Ζαμπαγιόνε Λιμοντσέλου
  • 2 κρόκοι αυγών
  • 34 γρ. ζάχαρη άχνη
  • 2 κ.σ. λιμοντσέλο
Instructions/ Εκτέλεση
Για τη Μους Σοκολάτας
  1. Βράστε το γάλα.
  2. Σε ένα γυάλινο μπολ τοποθετήστε τη σοκολάτα κομμένη σε κομματάκια και ρίξτε το ζεστό γάλα.
  3. Ενσωματώστε και να βάλτε στην άκρη.
  4. Στο μπολ του μίξερ σας ρίξτε την κρέμα γάλακτος και τη ζάχαρη άχνη χτυπήστε με το σύρμα μέχρι να πήξει σαν γιαούρτι.
  5. Σιγά-σιγά, προσθέστε το στο μίγμα σοκολάτας και ενσωματώστε.
  6. Αν θα το χρησιμοποιήσετε αμέσως βάλτε το για λίγο στην κατάψυξη για περίπου μισή με μία ώρα.
  7. Αν σκοπεύετε να το χρησιμοποιήσετε την επόμενη μέρα βάλτε το στο ψυγείο.
Για το Ζαμπαγιόνε Λιμοντσέλου
  1. Βάλτε μία κατσαρόλα με δύο δάχτυλα νερό σε μέτρια προς χαμηλή φωτιά.
  2. Σε ένα γυάλινο μπολ βάλτε τους κρόκους και τη ζάχαρη και ενσωματώστε.
  3. Ρίξτε το limoncello και ανακατέψτε ξανά.
  4. Τοποθετήστε το μπολ πάνω από την κατσαρόλα σαν μπεν Μαρί αφού σιγουρέψετε ότι το κάτω μέρος του μπολ δεν έρχεται σε επαφή με το νερό που σιγοβράζει.
  5. Ξεκινήστε να χτυπάτε με το σύρμα μέχρι το μίγμα να αρχίσει να πήζει σαν κρέμα.
  6. Βγάλτε από τη φωτιά και συνεχίστε το ανακάτεμα μέχρι να κρυώσει.
  7. Η όλη διαδικασία μου πήρε περίπου 10 έως 15 λεπτά.
  8. Περίπου στη μέση μείωσα τη θερμοκρασία στο χαμηλό ώστε να μη μου κόψει η κρέμα.
  9. Μπορεί να μου πήρε περισσότερο χρόνο, αλλά με χαμηλή θερμοκρασία, εξασφαλίζετε ότι δεν θα καταστραφεί η κρέμα.
  10. Η κρέμα είναι έτοιμη όταν σηκώνετε το σύρμα και αυτή τρέχει σαν λεπτό κορδόνι.
  11. Όσο η κρέμα κρυώνει πήζει ακόμη περισσότερο.
  12. Βάλτε στην άκρη να κρυώσει.

 

51 Responses to Limoncello Zabaglione and Amaretti

    1
  1. What a fabulous dessert…sounds addictive, and the cookies are lovely…could easily make those lower carb too. Thank you! Bookmarked!

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  3. Madonna says:

    I made something very similar last month. It was a big hit. Everyone loves a dessert in a pretty glass.

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  5. Miz Helen says:

    Hi Katrina,
    This is a lovely dessert that we would love. Thank you so much for sharing with us for our 5th Anniversary of Full Plate Thursday! Hope you have a fantastic week and hope to see you again real soon!
    Miz Helen

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  7. mjskitchen says:

    Nice new look Katerina! So simple and elegant! The same goes for this dessert. Chocolate and lemon and creamy and silky – you can’t go wrong with that! Just beautiful!

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  9. Heidy L McCallum says:

    I have to tell you , I’m constantly amazed at the fabulous recipes that I see on your blog! These looks like an amazing treat.

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  11. Beth says:

    Congratulations to Dorothy! What a great prize! And what a yummy-looking post. Both desserts look amazing!

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  13. What a stunning dessert! I never tried such a combo so far..

  14. 8
  15. This looks quite yummy. I wonder what you could use to replace the Limoncello, since we don’t do alcohol. I’m thinking something with lemon oil might work.

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  17. This looks quite yummy. I wonder what you could use to replace the Lemoncello, since we don’t do alcohol. I’m thinking something with lemon oil might work.

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  19. Erica (@Erica's Recipes) says:

    Oh what a beautiful dessert! And I always learn something new on your blog – enjoyed the read thank you!

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  21. Kathy says:

    Katerina…such a lovely dessert! I love limoncello and zabaglione…together a fabulous combination! Beautiful photos!

  22. 12
  23. Alecia says:

    I love limonchello, it reminds me of my high school trip to Italy. Your desserts all sound amazing

  24. 13
  25. I can’t see limoncello without thinking of Italy. The Hubby and I have cycled extensively throughout. As a big 6-0 birthday present we are going to be in Tuscany for the month of June. We’ll be cycling all over. We’re staying in Rome for a couple of days before heading there. I am beyond excited. These desserts are so perfect for an homage dinner before we leave. On my “to do” list and pinning for a reminder!

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  27. Karen says:

    Anything creamy like this makes my mouth water. Really looks like anyone would love this for a dessert.

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  29. I would love to visit Rome too, definitely a trip to look forward to. This dessert is gorgeous and what an elegant presentation!

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  31. Kallee says:

    This looks simply decadent and delicious. I would love to try it.

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  33. grace says:

    what a deluxe dessert! each piece looks delicious, and i love the texture variety!

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  35. Adele says:

    That looks delicious and well done for mastering it first time!

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  37. I love lemon anything. Thank you so much for the tips on the cream!!

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  39. Oh my these all look sensational. I especially love the Zabaglione and the bit of history you shared. Nice post!

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  41. Πολύ μου αρέσει η κομψότητα που βγαίνει μέσα από την ανάρτηση σου Κατερίνα!
    Οι φωτογραφίες σου είναι πραγματικά χάρμα οφθαλμών!
    Ο συνδυασμός του ξινούτσικου limoncello με τη σοκολάτα, υπέροχος και ιδιαίτερος!
    Σε φιλώ

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  43. Daniela says:

    Love this combination of two of my favorite desserts.
    Congrats on your new styling, the design is beautiful Katerina!

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  45. Susan says:

    First of all, I love your new blog design! It really showcases your lovely photos and this dessert, which looks fabulous.

  46. 24
  47. Πολύ ωραια… μου εχουν δωσει σπιτικό λιμοντσέλο!

    http://beautyfollower.blogspot.gr/

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  49. απλά υπέροχο επιδόρπιο!
    η μία καλύτερη από την άλλη οι συνταγές σου!
    σε φιλώ!

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  51. kushi says:

    They look gorgeous and amazing clicks. Can’t wait to try this out!YUMMY!

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  53. Louise says:

    Kudos to you Katerina! You did an outstanding job! What a feat overcoming your fear. Hopefully one day, I too will try my hand at Zabaglione. You have inspired me to go for it!

    Very interesting about the concrete story. My son is going to Rome in March. He is looking forward to visiting the Colosseum and all that Rome has to offer:)

    As for me, I’m wishing I had just one of your beautiful desserts:) Thank you so much for sharing, Katerina…

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  55. Balvinder says:

    Oh dear Lord this looks so good!I know what I am making tomorrow. I saved two egg whites while making cookies that only needed yolks.

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  57. Summer says:

    This looks really nice ♥

    summerdaisy.net

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  59. Sissi says:

    Katerina, you have outdone yourself here! Zabaglione and amaretti AND chocolate mousse? I would feel not only lazy but so afraid of doing all these together (and zabaglione even separately…. but I love it, so I must try; your beautiful photographs and instructions are a big invitation to do it). It all looks extraordinary!
    I must say I haven’t visited many cities in Italy, but of all those I saw Rome is the only one where monuments seriously impressed me (actually it’s the only city in the world where monuments impressed me… I can appreciate them but I’m never impressed… on the other hand I’ve never been to Greece 😉 ).

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  61. mia xara says:

    What a light and elegant dessert, Katerina! The amaretti are the perfect companion for it!Have a great week, XOXO

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  63. Juliana says:

    Another elegant looking dessert Katerina…what a beautiful and delicious combination…I love the look and the sound of the limoncello zabaglione…
    Have a great week my dear :)

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  65. Never imagined I would learn about concrete on a food blog but great info. And love a good Zabaglione! Totally decadent result!

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  67. Kate says:

    Amaretti is (are?) my mom’s favorite cookie!

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  69. Stunning dessert. Photos are just gorgeous, really amazing. I love all the layers of the dessert with the crispy amaretto, lemony and bright limencello and the topping of chocolate mousse. This would be one stunning Valentine’s dessert. Sharing everywhere!

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  72. Ola says:

    Again, congratulations to the happy winner!
    Your presentaions are always so beatiful, I could eat it with my eyes:)

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  74. This is a beautiful dessert! Looks so delicious!
    Congrats to Dorothy for winning the giveaway!

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  76. Elizabeth says:

    All your photographs and recipes are so absolutely beautiful! I want to come over for dinner! 😀

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  78. Marion says:

    Τέλειο Κατερίνα.
    Θα το ήθελα τώρα να το δοκιμάσω.
    Πολύ ωραίο, ευπαρουσίαστο και πολύ αριστοκρατικό επιδόρπιο.
    Μπράβο

    Φιλιά πολλά :)
    Καλό μήνα.

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  80. gloria says:

    Look absolutely beautiful Katerina !
    xo

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  82. Tara says:

    Oh my heavens, that is stunning, I just love it!!

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  84. This would be perfect of Valentine’s Day!

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  86. What a stunning dessert for Valentine’s Day! You are so talented Katerina…I always look forward to seeing what your next masterpiece will be!

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  88. Diane says:

    I enjoyed your history of Roman architecture. It gave perspective with how you felt about the challenge of creating this beautiful dessert. Such a magnificent result! You should be proud indeed!

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  90. This looks like a delicious dessert :) It sounds nice and easy to make to which of course is a bonus!

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  92. LydiaF says:

    What a lovely dessert you’ve created, Katerina! I’d love to dig a spoon into that zabaglione.

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  94. Oh do I ever want the limoncello sweet! And how fantastic that I am reading along and I see I am your winner! Emailing you right now. Thank you so much!

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  96. Each portion of your dessert sounds great but all put together, absolutely delicious!

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  98. Platter Talk says:

    Although we don’t enjoy it often enough, we love Limoncello; this serving idea looks absolutely delicious and mouthwatering; thanks so much for sharing!

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  100. Two desserts in one…how beautiful and tempting!

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